Keyword [Attributes] Result: 101 - 120 | Page: 6 of 8 |
101. | Solute attributes and molecular interactions contributing to retention on a fluorinated high-performance liquid chromatography stationary phase |
102. | Effects of ascorbic acid applied by two hydrocooling methods on physical, chemical and sensory attributes of green leaf lettuce stored at 5°C |
103. | Investigation of quality attributes and inhibition of foodborne pathogens in 'no-nitrate or nitrite-added' bacon |
104. | The relationship between consumer acceptability and the descriptive sensory attributes of cheddar cheese |
105. | Influence of oxygen scavenger technology on retail stability of fresh beef in tri-gas packaging |
106. | Sensory attributes and phenolic acid content of bran and wholegrain products using red or white wheat |
107. | Spatial attributes of blood organochlorine concentrations in Washington County, Maryland, 1974--1989 |
108. | Effects of animal diet, marinade, and storage time on attributes of ribeye steaks and precooked beef pot roast |
109. | Characterizing hydrologic and contaminant transport attributes of scoriated lipillistone for emplacement of municipal solid waste |
110. | Experimental Economics and Hedonic Pricing: An Application to Wine Attributes |
111. | Fundamental characterization of tribological, thermal, fluid dynamic and wear attributes of consumables in chemical mechanical planarization |
112. | A multi-attribute survey of restaurateurs' attitudes toward wine training, local wines, and wine supplies |
113. | Factors impacting pork quality and their relationship to ultimatepH |
114. | The use of neural networks, seismic attributes, and the hydraulic flow unit concept for estimating permeability: A case study |
115. | Influence of sensory and non-sensory attributes of Chardonnay wine on acceptance and purchase intent |
116. | Flour protein content and fat and sugar replacers: Effects on wire-cut cookie spread and texture and sensory perception of cookie attributes |
117. | Geometry-based estimation for additive fabrication |
118. | The use of fat replacers in low-fat pepperoni and fat-free summer sausage |
119. | The application of high-pressure treatment and its effect on the quality attributes of trout and shrimp |
120. | In-situ frequency-dependent electromagnetic sensing for monitoring physical and chemical attributes during chemical processing |
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