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H E PATTEE

Showing results (1-10 of 7) with videos related to

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Lipids|January 1, 1975
Peanut alkaline lipaseT H Sanders, H E Pattee
Lipids|November 1, 1975
Lipoxygenase isozymes of peanutT H Sanders, H E Pattee, J A Singleton
Journal of Agricultural and Food Chemistry|May 4, 2000
Sensory attribute variation in low-temperature-stored roasted peanut pasteH E Pattee, F G Giesbrecht, T G Isleib
Lipids|September 1, 1975
Aerobic pentane production by soybean lipoxygenase isozymesT H Sanders, H E Pattee, J A Singleton
Journal of Agricultural and Food Chemistry|March 22, 2000
Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanutsH E Pattee, T G Isleib, F G Giesbrecht, et al.
Critical Reviews in Food Science and Nutrition|January 1, 1982
Legume lipidsH E Pattee, D K Salunkhe, S K Sathe, et al.
Journal of Agricultural and Food Chemistry|March 22, 2000
Investigations into genotypic variations of peanut carbohydratesH E Pattee, T G Isleib, F G Giesbrecht, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Lipids|January 1, 1975
Peanut alkaline lipaseT H Sanders, H E Pattee
Lipids|November 1, 1975
Lipoxygenase isozymes of peanutT H Sanders, H E Pattee, J A Singleton
Journal of Agricultural and Food Chemistry|May 4, 2000
Sensory attribute variation in low-temperature-stored roasted peanut pasteH E Pattee, F G Giesbrecht, T G Isleib
Lipids|September 1, 1975
Aerobic pentane production by soybean lipoxygenase isozymesT H Sanders, H E Pattee, J A Singleton
Journal of Agricultural and Food Chemistry|March 22, 2000
Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanutsH E Pattee, T G Isleib, F G Giesbrecht, et al.
Critical Reviews in Food Science and Nutrition|January 1, 1982
Legume lipidsH E Pattee, D K Salunkhe, S K Sathe, et al.
Journal of Agricultural and Food Chemistry|March 22, 2000
Investigations into genotypic variations of peanut carbohydratesH E Pattee, T G Isleib, F G Giesbrecht, et al.
Pageof 1