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Results:
1-12
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Results: 12
Authors:
PARK D
MAGA JA
HOLM DG
Citation: D. Park et al., TIMED COLOR CHANGES AMONG RAW AND BAKED POTATO VARIETIES, Journal of food processing and preservation, 22(4), 1998, pp. 333-344
Authors:
PARK D
MAGA JA
JOHNSON DL
Citation: D. Park et al., SENSORY EVALUATION OF CRUDE TOASTED CANOLA AND SESAME SEED OIL, Journal of food lipids, 4(2), 1997, pp. 137-143
Authors:
MAGA JA
Citation: Ja. Maga, OAK LACTONES IN ALCOHOLIC BEVERAGE, Food reviews international, 12(1), 1996, pp. 105-130
Authors:
PARK D
MAGA JA
JOHNSON DL
Citation: D. Park et al., CHEMICAL-CHANGES IN STORED TOASTED CRUDE CANOLA AND SESAME SEED OILS, Journal of food lipids, 3(1), 1996, pp. 1-12
Authors:
WANG K
MAGA JA
BECHTEL PJ
Citation: K. Wang et al., TASTE PROPERTIES AND SYNERGISMS OF BEEFY MEATY PEPTIDE, Journal of food science, 61(4), 1996, pp. 837-839
Authors:
MAGA JA
WIDMER G
LEBOWITZ JH
Citation: Ja. Maga et al., LEISHMANIA RNA VIRUS 1-MEDIATED CAP-INDEPENDENT TRANSLATION, Molecular and cellular biology, 15(9), 1995, pp. 4884-4889
Authors:
MORINI G
MAGA JA
Citation: G. Morini et Ja. Maga, VOLATILE COMPOUNDS IN ROASTED AND BOILED CHINESE CHESTNUTS (CASTANEA-MOLISSIMA), Lebensmittel-Wissenschaft + Technologie, 28(6), 1995, pp. 638-640
Authors:
WANG K
MAGA JA
BECHTEL PJ
Citation: K. Wang et al., STABILITY OF BEEFY MEATY PEPTIDE TO PASTEURIZATION AND STERILIZATION TEMPERATURE, Lebensmittel-Wissenschaft + Technologie, 28(5), 1995, pp. 539-542
Authors:
MAGA JA
Citation: Ja. Maga, GLYCOALKALOIDS IN SOLANACEAE, Food reviews international, 10(4), 1994, pp. 385-418
Authors:
MAGA JA
Citation: Ja. Maga, PINK DISCOLORATION IN COOKED WHITE MEAT, Food reviews international, 10(3), 1994, pp. 273-286
Authors:
MAGA JA
Citation: Ja. Maga, POTATO FLAVOR, Food reviews international, 10(1), 1994, pp. 1-48
Authors:
MAGA JA
LIU MB
REY T
Citation: Ja. Maga et al., TARO (COLOCASIA-ESCULENTA) EXTRUSION, Carbohydrate polymers, 21(2-3), 1993, pp. 177-178
Risultati:
1-12
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