Suchergebnisse - "Risbo, J"

1

Quality changes in semi-hard cheese packaged in a poly(lactic acid) material

von: Holm, V.K.

2006, in: Food chemistry

Wird geladen...
2

Temperature Effect on Lactose Crystallization, Maillard Reactions, and Lipid Oxidation in Whole Milk Powder

von: Thomsen, M.K.

2005, in: Journal of agricultural and food chemistry

Wird geladen...
3

Two Types of Radicals in Whole Milk Powder. Effect of Lactose Crystallization, Lipid Oxidation, and Browning Reactions

von: Thomsen, M.K.

2005, in: Journal of agricultural and food chemistry

Wird geladen...
4

The Question of High- or Low-Temperature Glass Transition in Frozen Fish. Construction of the Supplemented State Diagram for Tuna Muscle by Differential Scanning Calorimetry

von: Orlien, V.

2003, in: Journal of agricultural and food chemistry

Wird geladen...
5

Water Activity-Temperature State Diagram of Amorphous Lactose

von: Thomsen, M.K.

2005, in: Journal of agricultural and food chemistry

Wird geladen...
6

Effect of Temperature and Glassy States on the Molecular Mobility of Solutes in Frozen Tuna Muscle As Studied by Electron Spin Resonance Spectroscopy with Spin Probe Detection

von: Orlien, V.

2004, in: Journal of agricultural and food chemistry

Wird geladen...
7

Impurities enhance caking in lactose powder

von: Carpin, M

2016, in: Journal of food engineering

Wird geladen...
8

Caking of lactose: A critical review

von: Carpin, M.

2016, in: Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors

Wird geladen...
9

Impurities enhance caking in lactose powder

von: Carpin, M

2017, in: Journal of food engineering

Wird geladen...
10

Impurities enhance caking in lactose powder

von: Carpin, M.

2017transfer abstract, in: Al

Wird geladen...
11

How does particle size influence caking in lactose powder?

von: Carpin, M.

2017transfer abstract, in: Al

Wird geladen...
12

How does particle size influence caking in lactose powder?

von: Carpin, M

2017, in: Journal of food engineering

Wird geladen...
13

Impact of Water Activity, Temperature, and Physical State on the Storage Stability of Lactobacillus paracasei ssp. paracasei Freeze-Dried in a Lactose Matrix

von: Higl, B.

2007, in: Biotechnology progress

Wird geladen...

Nicht das Richtige dabei?

Schreiben Sie uns!