Results 281 to 290 of about 587,926 (292)

Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings

Food Chemistry, 2007
Jesús Salmerón, M D Guillen
exaly  

Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings

Food Bioscience
Tanaji Kudre, Alphonse LAYA, N Bhaskar
exaly  

Genotoxic alkenylbenzene flavourings, a contribution to risk assessment

Food and Chemical Toxicology, 2018
Jose Rueff, António Sebastião Rodrigues, Célia Martins   +2 more
exaly  

Guidance on the data required for the risk assessment of flavourings to be used in or on foods

EFSA Journal, 2010
exaly  

Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopy

Meat Science, 2004
María D Guillén, M D Guillen
exaly  

Raw Materials for Flavourings: Parts 3.2.3 – 3.2.4.2

2007
Christoph Černý
exaly  

FLAVOURING COMPOSITION FOR ANIMAL FEED

2016
openaire   +3 more sources

Milk flavours influenced by feed and milk storage, LMC-kongres 16

2002
Frandsen, L.W., Dijksterhuis, G., Brockhoff, P., Havemose, M., Nielsen, Jacob Holm   +4 more
openaire   +1 more source

Blended Flavourings

2007
exaly  

The Importance of Flavour in Determining the Feeding Preferences of Bullfinches (Pyrrhula pyrrhula) for the Buds of Two Pear Cultivars

The Journal of Applied Ecology, 1985
openaire   +1 more source