Keyword [Attributes]
Result: 101 - 120 | Page: 6 of 10 |
| 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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