Items where Subject is "30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3006 Food sciences > 300602 Food chemistry and food sensory science"
 | Up a level |
- Fields of Research (57479)
- 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES (1585)
- 3006 Food sciences (36)
- 300602 Food chemistry and food sensory science (2)
- 3006 Food sciences (36)
- 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES (1585)
Group by: Creators | Item Type
Number of items at this level: 2.
K
Krahe, James, Krahe, Michelle A., and Naumovski, Nenad (2021) The implications of post-harvest storage time and temperature on the phytochemical composition and quality of japanese-styled green tea grown in australia: A food loss and waste recovery opportunity. Beverages, 7 (2). 25.
Y
Yi, Cuiping, Yang, Youwang, Zhou, Sumei, and He, Yinghe (2017) Role of lactic acid bacteria in the eating qualities of fermented rice noodles. Cereal Chemistry, 94 (2). pp. 349-356.