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Ammonia food sciences

Perucka, I., Materska, M. and Jongen, W.M.F. (2001) Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L. In Knorr, D. (ed.) Nutritionists Meet Food Scientists and Technologists. Proceedings of a Conference, Porto, Portugal, 12-14 April 2000, Part 2. Innovative Food Science and Emerging Technologies 2(3), 1 89-1 92. [Pg.285]

LOCKYER, D.R. (1984). A system for the measurement of field losses of ammonia through volatilisation. Journal of the Science of Food and Agriculture 35, 837-848. [Pg.44]

See other pages where Ammonia food sciences is mentioned: [Pg.257]    [Pg.6]    [Pg.554]    [Pg.665]    [Pg.171]    [Pg.206]    [Pg.253]    [Pg.381]    [Pg.845]    [Pg.459]    [Pg.13]    [Pg.221]   
See also in sourсe #XX -- [ Pg.257 ]



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