Use of impedance technology to determine freshness of crustacean foods.

被引：0
|
作者：
Marshall, DL [1 ]
Cotton, LN [1 ]
机构：
[1] MISSISSIPPI STATE UNIV,DEPT FOOD SCI & TECHNOL,MISSISSIPPI STATE,MS 39762
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1997年 / 214卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：38 / AGFD
页数：1
相关论文
共 50 条
  • [1] Limitation of the use of odor activity values to determine important odorants in foods.
    Audouin, IP
    Bonnet, F
    Vickers, ZM
    Reineccius, GA
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1999, 218 : U35 - U35
  • [2] The use of phlorhizinized dogs to determine the utilizable carbohydrate in foods. The food value of commercial glucose
    Sansum, WD
    Woodyatt, RT
    JOURNAL OF BIOLOGICAL CHEMISTRY, 1916, 24 (01) : 23 - 29
  • [3] Food polymer science approach to studies on freshness and shelf-life of foods.
    Slade, L
    Levine, H
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 222 : U26 - U26
  • [4] Argon packaging and processing preserves and enhances flavor, freshness, and shelf life of foods.
    Spencer, KC
    Humphreys, DJ
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 222 : U26 - U26
  • [5] DETERMINATION OF SEAFOOD FRESHNESS USING IMPEDANCE TECHNOLOGY
    MARSHALL, DL
    WIESELEHIGH, PL
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1992, 203 : 96 - AGFD
  • [6] DETERMINATION OF SHRIMP FRESHNESS USING IMPEDANCE TECHNOLOGY
    WIESELEHIGH, PL
    MARSHALL, DL
    ACS SYMPOSIUM SERIES, 1993, 528 : 248 - 261
  • [7] A study of consumers' use of the new nutrition labels on dairy foods.
    Jensen, K
    Adams, L
    AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS, 1996, 78 (05) : 1419 - 1419
  • [8] The use of high amylose maize starch in the preparation of nutritional foods.
    Brown, IL
    Macnamara, S
    Power, LJ
    Hazzard, K
    McNaught, KJ
    FOOD AUSTRALIA, 2000, 52 (1-2): : 22 - 26
  • [9] Origins and spiritual foods. Theological use of eating and drinking metaphors
    Polcano, Rodrigo
    TEOLOGIA Y VIDA, 2021, 62 (04): : 645 - 649
  • [10] The role of vitamin B-1 in the use of different organic fractions of foods.
    Lecoq, R
    COMPTES RENDUS HEBDOMADAIRES DES SEANCES DE L ACADEMIE DES SCIENCES, 1941, 213 : 665 - 668
12345