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Results: 1-25 | 26-31 |
Results: 26-31/31
STABILITY OF NONPASTEURIZED, REFRIGERATED MUSCADINE GRAPE JUICE
Authors: SIMS CA EASTRIDGE JS OKEEFE SF BATES RP
Citation: Ca. Sims et al., STABILITY OF NONPASTEURIZED, REFRIGERATED MUSCADINE GRAPE JUICE, Journal of food science, 60(3), 1995, pp. 506-508
LEMON JUICE AROMA CONCENTRATION BY REVERSE-OSMOSIS
Authors: KANE L BRADDOCK RJ SIMS CA MATTHEWS RF
Citation: L. Kane et al., LEMON JUICE AROMA CONCENTRATION BY REVERSE-OSMOSIS, Journal of food science, 60(1), 1995, pp. 190-194
CHANGES IN PHENOLS, COLOR, AND SENSORY CHARACTERISTICS OF MUSCADINE WINES BY PREFERMENTATION AND POSTFERMENTATION ADDITIONS OF PVPP, CASEIN, AND GELATIN
Authors: SIMS CA EASTRIDGE JS BATES RP
Citation: Ca. Sims et al., CHANGES IN PHENOLS, COLOR, AND SENSORY CHARACTERISTICS OF MUSCADINE WINES BY PREFERMENTATION AND POSTFERMENTATION ADDITIONS OF PVPP, CASEIN, AND GELATIN, American journal of enology and viticulture, 46(2), 1995, pp. 155-158
COLOR, POLYPHENOLOXIDASE, AND SENSORY CHANGES IN BANANA JUICE AS AFFECTED BY HEAT AND ULTRAFILTRATION
Authors: SIMS CA BATES RP ARREOLA AG
Citation: Ca. Sims et al., COLOR, POLYPHENOLOXIDASE, AND SENSORY CHANGES IN BANANA JUICE AS AFFECTED BY HEAT AND ULTRAFILTRATION, Journal of food quality, 17(5), 1994, pp. 371-379
EFFECTS OF SKIN FERMENTATION TIME ON THE PHENOLS, ANTHOCYANINS, ELLAGIC ACID SEDIMENT, AND SENSORY CHARACTERISTICS OF A RED VITIS-ROTUNDIFOLIA WINE
Authors: SIMS CA BATES RP
Citation: Ca. Sims et Rp. Bates, EFFECTS OF SKIN FERMENTATION TIME ON THE PHENOLS, ANTHOCYANINS, ELLAGIC ACID SEDIMENT, AND SENSORY CHARACTERISTICS OF A RED VITIS-ROTUNDIFOLIA WINE, American journal of enology and viticulture, 45(1), 1994, pp. 56-62
OPTIMIZATION OF CARROT JUICE COLOR AND CLOUD STABILITY
Authors: SIMS CA BALABAN MO MATTHEWS RF
Citation: Ca. Sims et al., OPTIMIZATION OF CARROT JUICE COLOR AND CLOUD STABILITY, Journal of food science, 58(5), 1993, pp. 1129-1131
Risultati: 1-25 | 26-31 |