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FLAVOR POTENTIATORS = LES RENFORCATEURS D'AROMEMAGA JA.1983; CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION; ISSN 0099-0248; USA; DA. 1983; VOL. 18; NO 3; PP. 231-312; BIBL. 479 REF.; 7 FIG./36 TABL.Article

EGG AND EGG PRODUCT FLAVORMAGA JA.1982; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 1; PP. 9-14; BIBL. 58 REF.Article

AMINES IN FOODSMAGA JA.1978; C.R.C. CRIT. REV. FOOD SCI. NUTRIT.; USA; DA. 1978; VOL. 10; NO 4; PP. 373-403; BIBL. 5 P.Article

THE ROLE OF SULFUR COMPOUNDS IN FOOD FLAVOR. I. THIAZOLES = LE ROLE DES COMPOSES SOUFRES DANS LA FLAVEUR DES PRODUITS ALIMENTAIRES. I. THIAZOLESMAGA JA.1975; C.R.C. CRIT. REV. FOOD SCI. NUTRIT.; U.S.A.; DA. 1975; VOL. 6; NO 2; PP. 153-176; BIBL. 1 P. 1/2Article

THE ROLE OF SULFUR COMPOUNDS IN FOOD FLAVOR. II. THIOPHENES = ROLE DES COMPOSES SOUFRES DANS LA FLAVEUR DES PRODUITS ALIMENTAIRES. II. THIOPHENESMAGA JA.1975; C.R.C. CRIT. REV. FOOD SCI. NUTRIT.; U.S.A.; DA. 1975; VOL. 6; NO 3; PP. 241-270; BIBL. 29 REF.Article

MOTOR VEHICLE EMISSIONS IN AIR POLLUTION AND THEIR CONTROLMAGA JA.1971; ADV. ENVIRONMENT. SCI.; U.S.A.; DA. 1971; VOL. 2; PP. 57-89; BIBL. 1 P. 1/2Serial Issue

PYRAZINES IN FOODS: AN UPDATEMAGA JA.1982; CRC CRIT. REV. FOOD SCI. NUTR.; ISSN 0099-0248; USA; DA. 1982; VOL. 16; NO 1; PP. 1-48; BIBL. 173 REF.Article

FURANS IN FOODSMAGA JA.1979; C.R.C. CRIT. REV. FOOD SCI. NUTRIT.; USA; DA. 1979; VOL. 11; NO 4; PP. 355-400; BIBL. 179 REF.Article

CIS-TRANS FATTY ACID RATIOS AS INFLUENCED BY PRODUCT AND TEMPERATURE OF EXTRUSION COOKINGMAGA JA.1978; SCI.+TECHNOL. ALIMENT; CHE; DA. 1978; VOL. 11; NO 4; PP. 183-184; BIBL. 6 REF.Article

LACTONES IN FOODS.MAGA JA.1976; C.R.C. CRIT. REV. FOOD SCI. NUTRIT.; U.S.A.; DA. 1976; VOL. 8; NO 1; PP. 1-56; BIBL. 5 P.Article

MEASUREMENT OF AVAILABLE LYSINE USING THE GUANIDINATION REACTIONMAGA JA.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 1; PP. 132-134; BIBL. 16 REF.Article

CAPSICUMMAGA JA.1975; C.R.C. CRIT. REV. FOOD SCI. NUTRIT.; U.S.A.; DA. 1975; VOL. 6; NO 2; PP. 177-199; BIBL. 2 P.Article

PHYTATE: ITS CHEMISTRY, OCCURENCE, FOOD INTERACTIONS, NUTRITIONAL SIGNIFICANCE, AND METHODS OF ANALYSISMAGA JA.1982; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 1; PP. 1-9; BIBL. 3 P.Article

PYRIDINES IN FOODSMAGA JA.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 5; PP. 895-898; BIBL. 80 REF.Article

PYRROLES IN FOODSMAGA JA.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 4; PP. 691-694; BIBL. 2 P.Article

OXAZOLES AND OXAZOLINES IN FOODSMAGA JA.1978; J. AGRIC. FOOD CHEM.; USA; DA. 1978; VOL. 26; NO 5; PP. 1049-1050; BIBL. 12 REF.Article

SIMPLE PHENOL AND PHENOLIC COMPOUNDS IN FOOD FLAVORMAGA JA.1978; C.R.C. CRIT. REV. FOOD SCI. NUTRIT.; USA; DA. 1978; VOL. 10; NO 4; PP. 323-372; BIBL. 7 P.Article

THE FATE OF FREE AMINO ACIDS DURING THE EXTRUSION OF POTATO FLAKESMAGA JA; SIZER CE.1979; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1979; VOL. 12; NO 1; PP. 13-14; BIBL. 7 REF.Article

THE SENSORY AND FUNCTIONAL PROPERTIES OF AREPAS MADE FROM EXTRUDED, IRON-FORTIFIED CORN FLOURNUNEZ MA; MAGA JA.1979; SCI. + TECHNOL. ALIMENT.; CHE; DA. 1979; VOL. 12; NO 2; PP. 65-67; BIBL. 6 REF.Article

ASCORBIC ACID AND THIAMIN RETENTION DURING EXTRUSION OF POTATO FLAKES.MAGA JA; SIZER CE.1978; SCI. + TECHNOL. ALIMENT; CHE; DA. 1978; VOL. 11; NO 4; PP. 192-194; BIBL. 13 REF.Article

FLAVOR CHEMISTRY OF SUCROSEMONTE WC; MAGA JA.1982; SUGAR TECHNOL. REV.; ISSN 0081-9204; NLD; DA. 1982; VOL. 8; NO 3; PP. 181-204; ABS. SPA; BIBL. 95 REF.Article

BUTYLATED HYDROXYANISOLE (BHA) RETENTION DURING THE EXTRUSION OF CORNFAPOJUWO OO; MAGA JA.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 4; PP. 822-824; BIBL. 9 REF.Article

SENSORY AND FUNCTIONAL PROPERTIES OF EXTRUDED CORN-SOY BENDSMAGA JA; LORENZ K.1978; SCI.+TECHNOL. ALIMENT; CHE; DA. 1978; VOL. 11; NO 4; PP. 185-187; BIBL. 11 REF.Article

SENSORY COMPARISON OF FOUR POTATO VARIETIES BAKED CONVENTIONALLY AND BY MICROWAVES.MAGA JA; TWOMEY JA.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 2; PP. 541-542; BIBL. 3 REF.Article

PYRAZINE FORMATION DURING THE EXTRUSION OF POTATO FLAKESMAGA JA; SIZER CE.1979; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1979; VOL. 12; NO 1; PP. 15-16; BIBL. 12 REF.Article

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