Zobrazeno 1 - 7
of 7
pro vyhledávání: '"CHEE-TECK TAN"'
Autor:
Idral Febrian, Ab Ghani Ahmad Fuad, Syazwani Nur Amanina, Chee Teck Tan, Abd Mutalib Nur Aliyah, Mohd Fadhil Mohd Aiman, Dzulhisham Idris Muhamad
Publikováno v:
MATEC Web of Conferences, Vol 150, p 04005 (2018)
The donation box is commonly used to collect money to from the society for charity purpose. Due to the increase case of the stealing involving donation box, it indicates that the current design of the box is not safe. A research survey are being cond
Externí odkaz:
https://doaj.org/article/b2a9da426dad48f59b302f0d5b0c745e
Autor:
Chee-Teck Tan
Publikováno v:
Food Emulsions ISBN: 9780824746964
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1060ace4c32f1d66cad4df1f924d030
https://doi.org/10.1201/9780203913222.ch12
https://doi.org/10.1201/9780203913222.ch12
Autor:
Chee-Teck Tan
Beverage flavor emulsions are a unique class of emulsion. They are required to be stable in concentrate form and also in the diluted finished beverage. Because the addition of weighting agents is regulated by governments, the density of the flavor oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::107bcf763d80c14afb5263719792b01f
https://doi.org/10.1016/s0167-4501(98)80030-7
https://doi.org/10.1016/s0167-4501(98)80030-7
Autor:
Chee-Teck Tan
Publikováno v:
Flavor Technology ISBN: 9780841233263
Flavor Technology: Physical Chemistry, Modification, and Process
Flavor Technology: Physical Chemistry, Modification, and Process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::047d10db1ab5f4071114499bdf224af7
https://doi.org/10.1021/bk-1995-0610.ch001
https://doi.org/10.1021/bk-1995-0610.ch001
Publikováno v:
ACS Symposium Series ISBN: 9780841233263
Flavor Technology: Physical Chemistry, Modification, and Process
Flavor Technology: Physical Chemistry, Modification, and Process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fe6940c786cd5bdd32de58615356a3b
https://doi.org/10.1021/bk-1995-0610
https://doi.org/10.1021/bk-1995-0610
Publikováno v:
Flavor Technology. :xi-xi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de39bf35bf03ad36648c20db2e3f9ed9
https://doi.org/10.1021/bk-1995-0610.pr001
https://doi.org/10.1021/bk-1995-0610.pr001
Autor:
CHI-TANG HO, CHEE-TECK TAN, CHAO-HSIANG TONG, Alexis Huyghues-Despointes, Varoujan A. Yaylayan, B. S. Mistry, P. D. Wilson, G. A. Reineccius, Guangyuan Lu, Bruce I. Peterson, Tzou-Chi Huang, Hui-Yin Fu, Raivo Karmas, Marcus Karel, Patrick S. Lee, Chwan Kong King, M. H. Cho, X. Zheng, S. S. Wang, Y. Kim, M. H. Auerbach, Fereidoon Shahidi, Udaya N. Wanasundara, Ibrahim Kayali, Christopher C. Heisig, Stig E. Friberg, K. Y. Tse, Q. Jiang, Y. C. Chiew, Paolo C. Trubiano, Norman Weiner, Rajiv Mathur, Phil Capasso, Z. Helena Qi, Allan R. Hedges