Font Size: a A A
Keyword [Acceptability]
Result: 1 - 20 | Page: 1 of 2
1. Dilemmas Of Nanoethics And Their Possible Solution
2. Research On Sensory Analysis Methods Of Descirptive Test And Consumer Acceptability
3. Research Of The Weighing Coefficient And Acceptability Threshold Of Three Different Color-Difference Formulas
4. The Study Of The Acceptability Of The Urban Living Garbage Classification Management
5. Study On The Dynamic Model Of Chemical Constituents And The Acceptability Of Yellow Tea
6. Quantitative Research On Risk Acceptance Of Gas Pipeline
7. Study On Acceptable Risk Criteria Of Chemical Industry
8. Feasibility And Acceptability Of Genetically Modified(GM) Foods
9. The Research Of The Collision Monitoring And Warning About LNG-filling Barge
10. Research On Risk Assessment Method Of Wuhan Metering Station Based On RBI
11. The Role Of Extracellular Polymeric Substances In Iron Oxide-enhanced Acetic Acid Oxidation And Methanogenesis
12. Environmentally-Friendly Fluid Foss Additive For Oil-based Frilling Fluids Development And Performance Evaluation
13. The Study On Application Of The Risk Evaluation Technology In Gas Pipeline Operation
14. The effect of acid marinades on Listeria monocytogenes, shelf-life, meat quality, and consumer acceptability of beef frankfurters
15. Product formulation and consumer acceptability of processed cheese made with different types of cocoas and chocolates & product formulation and quantitative descriptive analysis of aged cheddar cheese with different types of chocolate inclusions
16. Relationships between volatile flavor compounds, sensory descriptors and consumer acceptability of American dry-cured ham
17. Consumer Acceptability and Storage Stability of Cupcake Supplemented with Fish Oil Emulsion
18. A longitudinal comparison of two salt reduction strategies and acceptability of a low sodium food
19. Acceptability and feasibility of probiotic and prebiotic supplementation in alleviating symptoms of lactose maldigestion in lactose intolerant subjects
20. The relationship between consumer acceptability and the descriptive sensory attributes of cheddar cheese
  <<First  <Prev  Next>  Last>>  Jump to