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Results: 1-13 |
Results: 13
VARIATION IN CHANNEL CATFISH ICTALURUS-PUNCTATUS FLAVOR QUALITY AND ITS QUALITY-CONTROL IMPLICATIONS
Authors: DIONIGI CP BETT KL JOHNSEN PB MCGILLBERRY JH MILLIE DF VINYARD BT
Citation: Cp. Dionigi et al., VARIATION IN CHANNEL CATFISH ICTALURUS-PUNCTATUS FLAVOR QUALITY AND ITS QUALITY-CONTROL IMPLICATIONS, Journal of the World Aquaculture Society, 29(2), 1998, pp. 140-154
TEXTURAL PROPERTIES AND SENSORY QUALITY OF PROCESSED SWEET-POTATOES AS AFFECTED BY LOW-TEMPERATURE BLANCHING
Authors: TRUONG VD WALTER WM BETT KL
Citation: Vd. Truong et al., TEXTURAL PROPERTIES AND SENSORY QUALITY OF PROCESSED SWEET-POTATOES AS AFFECTED BY LOW-TEMPERATURE BLANCHING, Journal of food science, 63(4), 1998, pp. 739-743
EFFECTS OF POSTHARVEST PROCESSING ON TEXTURE PROFILE ANALYSIS OF COOKED RICE
Authors: CHAMPAGNE ET LYON BG MIN BK VINYARD BT BETT KL BARTON FE WEBB BD MCCLUNG AM MOLDENHAUER KA LINSCOMBE S MCKENZIE KS KOHLWEY DE
Citation: Et. Champagne et al., EFFECTS OF POSTHARVEST PROCESSING ON TEXTURE PROFILE ANALYSIS OF COOKED RICE, Cereal chemistry, 75(2), 1998, pp. 181-186
SENSORY CHARACTERISTICS OF SPANISH SERRANO DRY-CURED HAM
Authors: FLORES M INGRAM DA BETT KL TOLDRA F SPANIER AM
Citation: M. Flores et al., SENSORY CHARACTERISTICS OF SPANISH SERRANO DRY-CURED HAM, Journal of sensory studies, 12(3), 1997, pp. 169-179
FLAVOR-QUALITY CONTROL IN FRESH-WATER AQUACULTURE
Authors: BETT KL
Citation: Kl. Bett, FLAVOR-QUALITY CONTROL IN FRESH-WATER AQUACULTURE, The Progressive fish-culturist, 59(2), 1997, pp. 149-154
DETECTING SEAFOOD OFF-FLAVORS - LIMITATIONS OF SENSORY EVALUATION
Authors: BETT KL DIONIGI CP
Citation: Kl. Bett et Cp. Dionigi, DETECTING SEAFOOD OFF-FLAVORS - LIMITATIONS OF SENSORY EVALUATION, Food technology, 51(8), 1997, pp. 70
EFFECTS OF DRYING CONDITIONS, FINAL MOISTURE-CONTENT, AND DEGREE OF MILLING ON RICE FLAVOR
Authors: CHAMPAGNE ET BETT KL VINYARD BT WEBB BD MCCLUNG AM BARTON FE LYON BG MOLDENHAUER K LINSCOMBE S KOHLWEY D
Citation: Et. Champagne et al., EFFECTS OF DRYING CONDITIONS, FINAL MOISTURE-CONTENT, AND DEGREE OF MILLING ON RICE FLAVOR, Cereal chemistry, 74(5), 1997, pp. 566-570
CHALLENGES OF EVALUATING SENSORY ATTRIBUTES IN THE PRESENCE OF OFF-FLAVORS (GEOSMIN AND 2-METHYLISOBORNEOL)
Authors: BETT KL JOHNSEN PB
Citation: Kl. Bett et Pb. Johnsen, CHALLENGES OF EVALUATING SENSORY ATTRIBUTES IN THE PRESENCE OF OFF-FLAVORS (GEOSMIN AND 2-METHYLISOBORNEOL), Journal of sensory studies, 11(1), 1996, pp. 1-17
A COMPARISON OF THE FLAVOR AND COMPOSITIONAL QUALITY OF PEANUTS FROM SEVERAL ORIGINS (VOL 51, PG 21, 1994)
Authors: BETT KL
Citation: Kl. Bett, A COMPARISON OF THE FLAVOR AND COMPOSITIONAL QUALITY OF PEANUTS FROM SEVERAL ORIGINS (VOL 51, PG 21, 1994), Food chemistry, 55(1), 1996, pp. 110-110
QUALITY EVALUATION OF US MEDIUM-GRAIN RICE USING A JAPANESE TASTE ANALYZER
Authors: CHAMPAGNE ET RICHARD OA BETT KL GRIMM CC VINYARD BT WEBB BD MCCLUNG AM BARTON FE LYON BG MOLDENHAUER K LINSCOMBE S MOHINDRA R KOHLWEY D
Citation: Et. Champagne et al., QUALITY EVALUATION OF US MEDIUM-GRAIN RICE USING A JAPANESE TASTE ANALYZER, Cereal chemistry, 73(2), 1996, pp. 290-294
A COMPARISON OF THE FLAVOR AND COMPOSITIONAL QUALITY OF PEANUTS FROM SEVERAL ORIGINS
Authors: BETT KL VERCELLOTTI JR LOVEGREN NV SANDERS TH HINSCH RT RASMUSSEN GK
Citation: Kl. Bett et al., A COMPARISON OF THE FLAVOR AND COMPOSITIONAL QUALITY OF PEANUTS FROM SEVERAL ORIGINS, Food chemistry, 51(1), 1994, pp. 21-27
STABILITY OF DRIED FILLED MILKS
Authors: KADAN RS ZIEGLER GM BETT KL GRIMM CC VERCELLOTTI JR WAN PJ
Citation: Rs. Kadan et al., STABILITY OF DRIED FILLED MILKS, Journal of food science, 58(6), 1993, pp. 1294-1299
MEASURING SENSORY PROPERTIES OF MEAT IN THE LABORATORY
Authors: BETT KL
Citation: Kl. Bett, MEASURING SENSORY PROPERTIES OF MEAT IN THE LABORATORY, Food technology, 47(11), 1993, pp. 121
Risultati: 1-13 |