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Results:
1-7
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Results: 7
Authors:
NYKANEN A
LAPVETELAINEN A
KALLIO H
SALMINEN S
Citation: A. Nykanen et al., EFFECTS OF WHEY, WHEY-DERIVED LACTIC-ACID AND SODIUM LACTATE ON THE SURFACE MICROBIAL COUNTS OF RAINBOW-TROUT PACKED IN VACUUM POUCHES, Lebensmittel-Wissenschaft + Technologie, 31(4), 1998, pp. 361-365
Authors:
NYKANEN A
LAPVETELAINEN A
HIETANEN RM
KALLIO H
Citation: A. Nykanen et al., THE EFFECT OF LACTIC-ACID, NISIN WHEY PERMEATE, SODIUM-CHLORIDE AND RELATED COMBINATIONS ON AEROBIC PLATE-COUNT AND THE SENSORY CHARACTERISTICS OF RAINBOW-TROUT, Lebensmittel-Wissenschaft + Technologie, 31(3), 1998, pp. 286-290
Authors:
SJOVALL O
LAPVETELAINEN A
JOHANSSON A
KALLIO H
Citation: O. Sjovall et al., ANALYSIS OF VOLATILES FORMED DURING OXIDATION OF EXTRUDED OATS, Journal of agricultural and food chemistry, 45(11), 1997, pp. 4452-4455
Authors:
LAPVETELAINEN A
BIETZ JA
HUEBNER FR
Citation: A. Lapvetelainen et al., REVERSED-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY OF OAT PROTEINS- APPLICATION TO CULTIVAR COMPARISON AND ANALYSIS OF THE EFFECT OF WET-PROCESSING, Cereal chemistry, 72(3), 1995, pp. 259-264
Authors:
LAPVETELAINEN A
PUOLANNE E
SALOVAARA H
Citation: A. Lapvetelainen et al., HIGH-PROTEIN OAT FLOUR FUNCTIONALITY ASSESSMENT IN BREAD AND SAUSAGE, Journal of food science, 59(5), 1994, pp. 1081-1085
Authors:
LAPVETELAINEN A
PUOLANNE E
SALOVAARA H
Citation: A. Lapvetelainen et al., HIGH-PROTEIN OAT FLOUR FUNCTIONALITY ASSESSMENT IN BREAD AND SAUSAGE, Journal of food science, 59(5), 1994, pp. 1081-1085
Authors:
LAPVETELAINEN A
ARO T
Citation: A. Lapvetelainen et T. Aro, PROTEIN-COMPOSITION AND FUNCTIONALITY OF HIGH-PROTEIN OAT FLOUR DERIVED FROM INTEGRATED STARCH-ETHANOL PROCESS, Cereal chemistry, 71(2), 1994, pp. 133-139
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