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  1. 1
    Synthesis and Characterization of Lactose-Amines with Respect to Oil-in-Water Emulsion Stability
    by Garg, Nidhi
    Published 2008
    Subjects: “...food science...”
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  2. 2
    Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods
    by Alamed, Jean
    Published 2008
    Subjects: “...Food science...”
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  3. 3
    Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios.
    by Elam, Jhaelynn
    Published 2017
    Subjects: “...Food Science...”
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  4. 4
    Adsorption column studies to predict the flow of nutrients through heterogenous porous media under equilibrium and isothermal conditions
    by Pandey, Vijai B
    Published 2012
    Subjects: “...food science...”
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  5. 5
    Effect of Large Doses of Nicotinic Acid on the Lipid Composition of Serum
    by Chen, Shu Hua
    Published 1967
    Subjects: “...Food Science...”
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  6. 6
    Effects of Physiological Maturation and Storage on Physical and Biochemical Changes in Peach (PRUNUS PERSICA S. and Z.) and Apricot (PRUNUS ARMENIACA L.) Fruits
    by Deshpande, Pralhadrao Bhimarao
    Published 1964
    Subjects: “...Food Science...”
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  7. 7
    A Study of Delayed Gas Formation in Cheddar Cheese
    by Oldham, Mark E.
    Published 1959
    Subjects: “...Food Science...”
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  8. 8
    Comparative Study of the Composition and Quality of Bulk Tank Milk
    by Nilson, Kay M.
    Published 1957
    Subjects: “...Food Science...”
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  9. 9
    Use of DK Cheese Starter in Manufacture of Commercial Cheddar Cheese
    by Ernstrom, Carl Anthon
    Published 1951
    Subjects: “...Food Science...”
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  10. 10
    Some Biochemical Changes Occurring in Tomato Fruit Ripened by Several Treatments
    by Boe, Arthur A.
    Published 1966
    Subjects: “...Food Science...”
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  11. 11
    Effects of Variety, Maturity, and Storage on Quality and Nutritive Value of Certain Processed Fruits
    Subjects: “...Food Science...”
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  12. 12
    Cholesterol Levels in Serum and 5β – Pregnane – 3∝,20∝ - diol in Urine of University Students
    by Chiang, Gertrude Kuei-Shu
    Published 1966
    Subjects: “...Food Science...”
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  13. 13
    Accounting for Milk Protein in Equivalents by Dye Binding Analysis of Cheese and Whey
    by Patel, Prahlad H.
    Published 1969
    Subjects: “...Food Science...”
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  14. 14
    Studies on Eating Quality of Meat: I. Palatability and Tenderness of Lamb: II. Tenderness of Turkey
    by Lauritzen, Georgia C
    Published 1963
    Subjects: “...Food Science...”
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  15. 15
    A Comparative Study of Milk Solids and Corn Syrup Solids in the Manufacture of Sherbets
    by Walker, George C.
    Published 1957
    Subjects: “...Food Science...”
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  16. 16
    Activation of Prorennin at Low pH Values
    by Shukri, Nazar A.
    Published 1965
    Subjects: “...Food Science...”
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  17. 17
    A Study of the Effects of Mastitic Milk on the Quality and Yield of Cheese
    by Huber, Clayton Shirl
    Published 1963
    Subjects: “...Food Science...”
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  18. 18
    Evaluation of a Vapor Pressure Osmometer for Determination of Added Water in Milk
    by Pensiripun, Kietipong
    Published 1975
    Subjects: “...Food Science...”
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  19. 19
    A Method for Determining Proteinase Activity
    by Randeria, Bhupendra V.
    Published 1959
    Subjects: “...Food Science...”
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  20. 20
    Effects of Beta Rays, Gamma Rays, and Hydrochloric Acid on Tubers of Jerusalem Artichoke
    by Al-Sammarai, Subhi
    Published 1960
    Subjects: “...Food Science...”
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