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Volumn , Issue , 2007, Pages 183-204

Production of flavours, flavour enhancers and other protein-based speciality products

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EID: 84902644478     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693718.2.183     Document Type: Chapter
Times cited : (9)

References (46)
  • 3
    • 84902616036 scopus 로고
    • The Nature Press, London, Chap 4.7, T. Godfrey, J. Reichel (Eds.)
    • Barfoed H.C. Industrial Enzymology 1983, The Nature Press, London, Chap 4.7. T. Godfrey, J. Reichel (Eds.).
    • (1983) Industrial Enzymology
    • Barfoed, H.C.1
  • 9
    • 84902628260 scopus 로고    scopus 로고
    • part
    • FDA Title (CFR) 2003, 21:133. part.
    • (2003) FDA Title (CFR) , vol.21 , pp. 133
  • 10
    • 84902647703 scopus 로고
    • Elsevier Applied Science Publishers, London, Chap 3, B.J.F. Hudson (Ed.)
    • Fox P.F. Developments in Food Proteins 1984, Elsevier Applied Science Publishers, London, Chap 3. B.J.F. Hudson (Ed.).
    • (1984) Developments in Food Proteins
    • Fox, P.F.1
  • 25
    • 84902619815 scopus 로고
    • MacMillan Publishers, London, Chapter 4.24, T. Godfrey, J. Reichelt (Eds.). (Edition 1).
    • Kelly M. Industrial Enzymology 1983, MacMillan Publishers, London, Chapter 4.24. (Edition 1). T. Godfrey, J. Reichelt (Eds.).
    • (1983) Industrial Enzymology
    • Kelly, M.1
  • 35
    • 85031259901 scopus 로고
    • Esteekay Associates, Milwaukee, Chapter 6
    • Nagodawithana T.W. Savoury Flavours 1995, 249. Esteekay Associates, Milwaukee, Chapter 6.
    • (1995) Savoury Flavours , pp. 249
    • Nagodawithana, T.W.1
  • 36
    • 85031238613 scopus 로고
    • Esteekay Associates, Milwaukee, Chapter 5
    • Nagodawithana T.W. Savoury Flavours 1995, 211. Esteekay Associates, Milwaukee, Chapter 5.
    • (1995) Savoury Flavours , pp. 211
    • Nagodawithana, T.W.1
  • 37
    • 85031248608 scopus 로고
    • Esteekay Associates, Milwaukee, Chapter 1
    • Nagodawithana T.W. Savoury Flavours 1995, 11. Esteekay Associates, Milwaukee, Chapter 1.
    • (1995) Savoury Flavours , pp. 11
    • Nagodawithana, T.W.1
  • 38
    • 85031254976 scopus 로고
    • Esteekay Associates, Milwaukee, Chapter 6
    • Nagodawithana T.W. Savoury Flavours 1995, 226. Esteekay Associates, Milwaukee, Chapter 6.
    • (1995) Savoury Flavours , pp. 226
    • Nagodawithana, T.W.1
  • 41
    • 85023493406 scopus 로고
    • Formation of aroma by hydrolysis of glycosidically bound components
    • Elsevier Science Publishers, Amsterdam, G. Charalambous (Ed.)
    • Reyne V., Salles C., Crouzet J. Formation of aroma by hydrolysis of glycosidically bound components. Food Science and Human Nutrition 1992, Elsevier Science Publishers, Amsterdam. G. Charalambous (Ed.).
    • (1992) Food Science and Human Nutrition
    • Reyne, V.1    Salles, C.2    Crouzet, J.3
  • 43
    • 84902608841 scopus 로고    scopus 로고
    • MacMillan Press Ltd, London, Chapter 2.8
    • West S.I. Industrial Enzymology 1996, 161. MacMillan Press Ltd, London, Chapter 2.8.
    • (1996) Industrial Enzymology , pp. 161
    • West, S.I.1
  • 46


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.