13 results on '"Stephen S. Chang"'
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2. Apparatus for the isolation of trace volatile constituents from foods
3. Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef
4. Isolation and identification of volatile compounds from fried chicken
5. Food Flavor Changes, Relationship between Monocarbonyl Compounds and Flavor of Potato Chips
6. Method for obtaining reproducible quantitative gas chromatograms of volatiles isolated from foods
7. Identification of alkyloxazoles in the volatile compounds from french-fried potatoes
8. Methyl 3,4-dimethyl-5,6-dihydro-.alpha.-pyran-6-carboxylate in roast beef volatiles: identification and synthesis
9. Positive identification of new alkyloxazoles, alkylthiazoles, and piperidine in roasted peanut flavor
10. Use of high-pressure liquid chromatography for the fractionation of less volatile flavor compounds
11. Products identified from photosensitized oxidation of selected furanoid flavor compounds
12. Identification of compounds responsible for baked potato flavor
13. An Infrared Gas Cell for the Direct Collection of Gas Chromatographic Fractions
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