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  1. 1
    Physicochemical and Microbiological Properties of an Innovative Fermented Mussel Food Product, Perna
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  2. 2
    The development of a cured, fermented sheepmeat sausage designed to minimise species and pastoral-diet flavours
    by Lu, Yanjun
    Published 2011
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  3. 3
    Effect of cyclodextrins on the flavour of goat milk and its yoghurt
    by Gupta, Rajni
    Published 2008
    Subjects: “...Dairy products...”
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  4. 4
    Snack Food Development With Single Phase Extrusion-cooking Technology
    by Kwok, Kristy
    Published 2016
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  5. 5
    The cause of bitter flavour development in toasted rolled oats (Avena sativa L.)
    by Yan, Rong (Mary)
    Published 2009
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  6. 6
    Development of Novel Polysaccharides-Based Cryogels for Drug Delivery Applications
    by Gholizadeh, Hamideh
    Published 2021
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  7. 7
    Determination of the effect of lyophilised kiwifruit on digestion of protein: in vitro and in vivo
    by Donaldson, Bruce William
    Published 2013
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