Essential Statistical Methods for Medical Statistics || Factor Analysis and Related Methods
- 作者Woods, Carol M.
- 文件大小222.52KB
- 发表时间2011
- DOI10.1016/b978-0-444-53737-9.50009-8
- 页码174-201
The Analysis and Control of Less Desirable Flavors in Foods and Beverages || ANALYSIS AND CONTROL OF LESS DESIRABLE FLAVORS IN FISH AND SHELLFISHFlick, George J. · 1980
The Analysis and Control of Less Desirable Flavors in Foods and Beverages || RECENT ADVANCES IN THE SEPARATION OF VOLATILE COMPONENTSJennings, Walter · 1980
The Analysis and Control of Less Desirable Flavors in Foods and Beverages || THE BITTER FLAVOR DUE TO PEPTIDES OR PROTEIN HYDROLYSATES AND ITS CONTROL BY BITTERNESS-MASKING WITH ACIDIC OLIGOPEPTIDESArai, Soichi · 1980
Flüchtige phenolische Verbindungen in Bier, Rauchbier und SherryRoland Tressl; Roland Renner; Martin Apetz · 1976
Malzoxazin, eine tricyclische Verbindung aus GerstenmalzRoland Tressl; Bernd Helak; Dieter Rewicki · 1982
Biogenesis of banana volatilesTressl, Roland; Drawert, Friedrich · Journal of Agricultural and Food Chemistry · 1973
Production of volatile compounds in the ripening bananaTressl, Roland; Jennings, Walter G. · Journal of Agricultural and Food Chemistry · 1972
Gaschromatographisch-massenspektrometrische Untersuchung der Aromastoffe von Spalter HopfenRoland Tressl; Lothar Friese · 1978
Gaschromatographisch-massenspektrometrische Untersuchungen über die Bildung von Phenolen und aromatischen Kohlenwasserstoffen in LebensmittelnRoland Tressl; Tibor Kossa; Roland Renner; Hans Köppler · 1976
Purification and characterization of two enone reductases from Saccharomyces cerevisiaePeter Wanner; Roland Tressl · 1998
Investigation of sulfur-containing components in roasted coffeeTressl, Roland; Silwar, Reinhard · Journal of Agricultural and Food Chemistry · 1981