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pro vyhledávání: '"Paulson, Allan Thomas"'
Autor:
Paulson, Allan Thomas
A three part study is presented which examines the functional properties of plant proteins as they relate to textural and stability characteristics of protein-replaced meat emulsions. In the first chapter, the effects of cooking time (25 or 50 min) a
Externí odkaz:
http://hdl.handle.net/2429/27182
Autor:
Paulson, Allan Thomas
Redhaven peaches treated with gibberellic acid (GA, 100 ppm) and ethephon (75 and 150 ppm) 21 and 46 days after full bloom were evaluated for enzymatic browning in the ripe fruit. Treated fruit had less browning than untreated fruit, and fruit treate
Externí odkaz:
http://hdl.handle.net/2429/20889