Flavor Release from Composite Dairy Gels: A Comparison between Model Predictions and Time-Intensity Experimental Studies

Flavor Release from Composite Dairy Gels: A Comparison between Model Predictions and Time-Intensity Experimental Studies

著者名:

掲載資料名:

Flavor release

シリーズ名:

ACS symposium series

シリーズ巻号:

763

発行年:

2000

開始ページ:

381

出版情報:

Washington, DC: American Chemical Society

ISSN:

00976156

ISBN:

9780841236929 [0841236925]

言語:

英語

請求記号:

A05800/763

資料種別:

国際会議録

詳細

TDL書誌ID:	ZA00018115
シリーズID:	PA00000004
会議名:	ACS National Meeting
回次:	218th
会議開催地:	New Orleans, LA, USA
会議開催年:	1999.08.24-1999.08.26

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6 国際会議録 Predicting Composite part Processing and Behavior: Part 1: Thickness and Gel Time Modeling from Happenstance Data Menard P. K., O'Neal R. H., Bue A. J., Scrivner G., Welsh S. J. Society of Plastics Engineers, Inc. (SPE)	12 国際会議録 Real-Time Flavor from Foods during Eating Harvey, B. A., Brauss, M. S., Linforth, Rob S. T., Taylor, Andrew J. American Chemical Society

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