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Diffusion of flavor components in concentrated malto-dextrin solutions
Oosting, Edwin Mark

Text (1982)
Part of Electronic Theses & Dissertations
Oxidative stability of restructured beef steaks procesed with an oleoresin rosemary
Stoick, Susan Marie

Text (1989)
Part of Electronic Theses & Dissertations
Identification of some chemical components in chicken flavor
Minor, Lewis J.

Text (1964)
Part of Electronic Theses & Dissertations
Characterization of methylcellulose and hydroxypropyl methylcellulose in high-moisture restructured hams
Bloom-Hofing, Deanna Lea

Text (2002)
Part of Electronic Theses & Dissertations
Effect of package configuration on barrier properties and sensory perception of flavor
Kumar, Pankaj, 1979-

Text (2007)
Part of Electronic Theses & Dissertations
Effect of sorption of flavor volatiles on the adhesive and cohesive bond strength of multilayer laminations
Schroeder, Mark Alan

Text (1989)
Part of Electronic Theses & Dissertations
Analysis, evaluation, and improvement of flavor traits in long-day onion germplasm
Cheng, Luo

Text (1997)
Part of Electronic Theses & Dissertations
Effect of lipids on flavor development in a maillard reaction model system
Chen, Shaun Chenghsiung

Text (1995)
Part of Electronic Theses & Dissertations
Characterization of the major components of dry beans and their potential relationship to flavor
Drumm, Terri Dawn

Text (1988)
Part of Electronic Theses & Dissertations