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  1. 641
    Vending and Dispensing Milk and Related Products in the State of Utah
    by Huber, Douglas S.
    Published 1957
    Subjects: “...Food Science...”
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  2. 642
    Vending and Dispensing Milk and Related Products in the State of Utah
    by Huber, Douglas S.
    Published 1957
    Subjects: “...Food Science...”
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    Get full text
    Others
  3. 643
    Analysis of Frozen Desserts Using Low-Temperature Scanning Electron Microscopy (LT-SEM)
    by MacDonald, Kinsey Elizabeth
    Published 2019
    Subjects: “...Food science...”
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  4. 644
    The Effects of Chewing Conditions, Texture Differences, and Pharyngeal Opening and Closing on Ethyl Butyrate Concentrations in Exhaled Air and Perceived Flavor Intensity
    by del Portal Aquije, Elka Blansh
    Published 2016
    Subjects: “...Food Science...”
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  5. 645
    Application of Fourier-transform Infrared (FTIR) for Quality Control of Swiss Cheese
    by Cheng, Ni
    Published 2013
    Subjects: “...Food Science...”
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  6. 646
    Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing
    by Taylor, Kaitlyn Elizabeth
    Published 2013
    Subjects: “...Food Science...”
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  7. 647
    Authentication of Andean Flours using a Benchtop FT-IR System and a Portable FT-IR Spectrometer.
    by Rossell, Colleen A.
    Published 2013
    Subjects: “...Food Science...”
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  8. 648
    APPLICATION OF PORTABLE AND HANDHELD INFRARED SPECTROMETERS FOR QUALITY CONTROL IN THE SNACK AND CONFECTIONARY INDUSTRIES
    by Lin, Chih-An
    Published 2013
    Subjects: “...Food Science...”
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  9. 649
    Rapid Quality Assessment of Corn-Based products by Infrared Spectroscopy and Selected Ion Flow Tube Mass Spectroscopy with Multivariate Analysis
    by Towers, Brittany N.
    Published 2013
    Subjects: “...Food Science...”
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  10. 650
    Inactivation of a Human Norovirus Surrogate by Chlorine Dioxide Gas and Prediction of Human Norovirus Contamination by a Fecal Indicator System
    by Yeap, Jia Wei
    Published 2013
    Subjects: “...Food Science...”
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  11. 651
    Development of a Chlorine Dioxide Gas Concentration Monitoring Unit and Kinetic Analysis of the Effect of Chlorine Dioxide Treatment on Color and Microbial Content Change of Spinach
    by Gehringer, Ryan Anthony
    Published 2013
    Subjects: “...Food Science...”
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  12. 652
    Interactions of Microorganisms with Electricity
    by Unal, Ragip
    Published 2000
    Subjects: “...Food Science...”
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  13. 653
    Physical and Chemical Stability of All-Trans Lycopene and Other Tomato Carotenoids in Vitro
    by Nguyen, Minhthy Le
    Published 1999
    Subjects: “...Food Science...”
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  14. 654
    Factors dominating adhesion of NaCl onto potato chips
    by Buck, Vinodini Emmanuela
    Published 2007
    Subjects: “...Food Science...”
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  15. 655
    Development of soy-enhanced vegetable beverages: evaluation of processing effects and consumer acceptance
    by Sakagawa, Amber Tsuruko
    Published 2006
    Subjects: “...Food Science...”
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  16. 656
    Environmental and processing factors related to Swiss cheese rind rot defect
    by Gluvna, Judith A.
    Published 1989
    Subjects: “...Food Science...”
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  17. 657
    Anthocyanin and tea extract enriched hard candy to increase visual appeal and total phenolics
    by Bunce, Matthew G.
    Published 2007
    Subjects: “...Food Science...”
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  18. 658
    Survival of Nonculturable Human Noroviruses during High Pressure Processing
    by Lou, Fangfei
    Published 2014
    Subjects: “...Food Science...”
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  19. 659
    Determination of Biologically Relevant Vitamin D Metabolites in a Mouse Model of Non-Melanoma Skin Cancer
    by Teegarden, Matthew D.
    Published 2014
    Subjects: “...Food Science...”
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  20. 660
    Effects of Minor Components on Flavor Stability of Soybean Oil
    by Mistry, Behroze Shiavux
    Published 1984
    Subjects: “...Food Science...”
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