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Results:
1-8
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Results: 8
Authors:
WANG ZH
DOU J
MACURA D
DURANCE TD
NAKAI S
Citation: Zh. Wang et al., SOLID-PHASE EXTRACTION FOR GC ANALYSIS OF BEANY FLAVORS IN SOYMILK, Food research international, 30(7), 1997, pp. 503-511
Authors:
DURANCE TD
Citation: Td. Durance, IMPROVING CANNED FOOD QUALITY WITH VARIABLE RETORT TEMPERATURE PROCESSES, Trends in food science & technology, 8(4), 1997, pp. 113-118
Authors:
DURANCE TD
DOU JL
MAZZA J
Citation: Td. Durance et al., SELECTION OF VARIABLE RETORT TEMPERATURE PROCESSES FOR CANNED SALMON, Journal of food process engineering, 20(1), 1997, pp. 65-76
Authors:
WIJEWICKREME AN
KITTS DD
DURANCE TD
Citation: An. Wijewickreme et al., REACTION CONDITIONS INFLUENCE THE ELEMENTARY COMPOSITION AND METAL CHELATING AFFINITY OF NONDIALYZABLE MODEL MAILLARD REACTION-PRODUCTS, Journal of agricultural and food chemistry, 45(12), 1997, pp. 4577-4583
Authors:
MAKKI F
DURANCE TD
Citation: F. Makki et Td. Durance, THERMAL INACTIVATION OF LYSOZYME AS INFLUENCED BY PH, SUCROSE AND SODIUM-CHLORIDE AND INACTIVATION AND PRESERVATIVE EFFECT IN BEER, Food research international, 29(7), 1996, pp. 635-645
Authors:
SANDBERG GMM
DURANCE TD
RICHARD P
LEUNG PH
Citation: Gmm. Sandberg et al., THERMAL-PROCESSING CANNED MEAT WITH SUB-FREEZING INITIAL TEMPERATURES- THERMAL AND MICROBIAL VALIDATION, Journal of food science, 59(4), 1994, pp. 693
Authors:
SPEERS RA
DURANCE TD
TUNG MA
TOU J
Citation: Ra. Speers et al., COLLOIDAL PROPERTIES OF FLOCCULANT AND NONFLOCCULANT BREWING YEAST SUSPENSIONS, Biotechnology progress, 9(3), 1993, pp. 267-272
Authors:
REID RA
DURANCE TD
WALKER DC
REID PE
Citation: Ra. Reid et al., STRUCTURAL AND CHEMICAL-CHANGES IN THE MUSCLE OF CHUM SALMON (ONCORHYNCHUS-KETA) DURING SPAWNING MIGRATION, Food research international, 26(1), 1993, pp. 1-9
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1-8
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