Lebensmittel-Wissenschaft und-Technologie

A Descriptive Method for Sensory Evaluation of Mussels
pp. 563-567(5)
Authors: Gökoglu N.

Cooling of Shell Eggs with Cryogenic Carbon Dioxide: a Finite Element Analysis of Heat Transfer
pp. 568-574(7)
Authors: Sabliov C.M.; Farkas B.E.; Keener K.M.; Curtis P.A.

Influence of Australian Native Herbs on the Maturation of Vacuum-packed Cheese
pp. 575-583(9)
Authors: Agboola S.O.; Radovanovic-Tesic M.

The Response Surface Methodology: An Application to Optimize Dehydration Operations of Selected Agricultural Crops
pp. 584-592(9)
Author: Madamba P.S.

Changes in the Lipid Composition of Saccharomyces cerevisiae Race Capensis (G-1) During Alcoholic Fermentation and Flor Film Formation
pp. 593-599(7)
Authors: Valero E.; Millán C.; Ortega J.M.

Kinetics of Heterocyclic Amines Formation in Meat Emulsion at Different Fat Contents
pp. 600-606(7)
Authors: Hwang D.K.; Ngadi M.

Precooking and Cooling of Skipjack Tuna (Katsuwonas pelamis): A Numerical Simulation
pp. 607-616(10)
Authors: Zhang J.; Farkas B.E.; Hale S.A.

Effect of Storage on the Stability of Water Soluble Annatto Dye Formulation in a Simulated Orange-RTS Beverage Model System
pp. 617-621(5)
Authors: Prabhakara Rao P.G.; Satyanarayana A.; Rao D.G.

Characterization of Apples and Apple Cider Produced by a Guelph Area Orchard
pp. 622-627(6)
Authors: Piyasena P.; Rayner M.; Bartlett F.M.; Lu X.; McKellar R.C.

Freshness Assessment of Thawed and Chilled Cod Fillets Packed in Modified Atmosphere Using Near-infrared Spectroscopy
pp. 628-634(7)
Authors: Bøknæs N.; Jensen K.N.; Andersen C.M.; Martens H.

Book Reviews
pp. 636-636(1)
Author: Escher F.

Book Reviews
pp. 636-636(1)
Authors: Mühlemann M.