REPORT ON GUMS IN STARCHY SALAD DRESSINGS

被引：0
|
作者：
GNAGY, MJ
机构：
来源：
JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS | 1952年 / 35卷 / 02期
关键词：
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：358 / 365
页数：8
相关论文
共 50 条
  • [41] REPORT ON GUMS IN FOODS
    HART, FL
    JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1945, 28 (02): : 243 - 245
  • [42] REPORT ON GUMS IN FOODS
    GNAGY, MJ
    JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1959, 42 (02): : 369 - 370
  • [43] Characterization and application of a biosurfactant isolated from Candida utilis in salad dressings
    Campos, J. M.
    Stamford, T. L. M.
    Sarubbo, L. A.
    BIODEGRADATION, 2019, 30 (04) : 313 - 324
  • [44] REPORT ON GUMS IN FOOD
    GNAGY, MJ
    JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1956, 39 (02): : 286 - 286
  • [45] REPORT ON GUMS IN FOODS
    HART, FL
    JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1950, 33 (03): : 741 - 741
  • [46] REPORT ON GUMS IN FOOD
    GNAGY, MJ
    JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1954, 37 (03): : 600 - 601
  • [47] Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying
    Ni Eidhin, Deirdre
    O'Beirne, David
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2010, 45 (03): : 444 - 452
  • [48] Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: A review
    Smittle, RB
    JOURNAL OF FOOD PROTECTION, 2000, 63 (08) : 1144 - 1153
  • [49] Flavor release from salad dressings: Sensory and physicochemical approaches in relation with the structure
    Charles, M
    Rosselin, V
    Beck, L
    Sauvageot, F
    Guichard, E
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (05) : 1810 - 1816
  • [50] Warning about Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings
    Nazari, Bahar
    Asgary, Sedigheh
    Sarrafzadegan, Nizal
    INTERNATIONAL JOURNAL OF PREVENTIVE MEDICINE, 2010, 1 (02) : 110 - 114
12345