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Results: 1-3 |
Results: 3
USING ACID LEVEL, ACESULFAME POTASSIUM ASPARTAME BLEND RATIO AND FLAVOR TYPE TO DETERMINE OPTIMUM FLAVOR PROFILES OF FRUIT FLAVORED BEVERAGES
Authors: BARON RF HANGER LY
Citation: Rf. Baron et Ly. Hanger, USING ACID LEVEL, ACESULFAME POTASSIUM ASPARTAME BLEND RATIO AND FLAVOR TYPE TO DETERMINE OPTIMUM FLAVOR PROFILES OF FRUIT FLAVORED BEVERAGES, Journal of sensory studies, 13(3), 1998, pp. 269-283
CAPSAICIN HEAT INTENSITY - CONCENTRATION, CARRIER, FAT LEVEL, AND SERVING TEMPERATURE EFFECTS
Authors: BARON RF PENFIELD MP
Citation: Rf. Baron et Mp. Penfield, CAPSAICIN HEAT INTENSITY - CONCENTRATION, CARRIER, FAT LEVEL, AND SERVING TEMPERATURE EFFECTS, Journal of sensory studies, 11(4), 1996, pp. 295-316
RESTRUCTURED REINDEER STEAK QUALITY AS AFFECTED BY ANTIOXIDANTS AND FROZEN STORAGE
Authors: SWANSON RB PENFIELD MP DORKO CL BARON RF
Citation: Rb. Swanson et al., RESTRUCTURED REINDEER STEAK QUALITY AS AFFECTED BY ANTIOXIDANTS AND FROZEN STORAGE, Journal of food science, 59(4), 1994, pp. 716-719
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