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Z I KERTESZ

Showing results (1-10 of 5) with videos related to

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Journal of the American Chemical Society|October 29, 2010
The Browning (Maillard) reaction in heated solutions of uronic acidsJ L SEAVER, Z I KERTESZ
Archives of Biochemistry|March 19, 2010
Pectic enzymes; comparison of fungal pectinmethylesterase with that of higher plants, especially tomatoesR J McCOLLOCH, Z I KERTESZ
The Journal of Nutrition|October 29, 2010
The effect of manufacturing methods on the ascorbic acid content and consistency characteristics of tomato juiceW B Robinson, E Stotz, Z I Kertesz
Journal of the American Chemical Society|March 19, 2010
Color formation in furfural systemsR G RICE, Z I KERTESZ, E H STOTZ
Archives of Biochemistry|October 29, 2010
Pectic enzymes; the preparation of tomato pectin-methylesteraseR J McCOLLOCH, J C MOYER, Z I KERTESZ
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Journal of the American Chemical Society|October 29, 2010
The Browning (Maillard) reaction in heated solutions of uronic acidsJ L SEAVER, Z I KERTESZ
Archives of Biochemistry|March 19, 2010
Pectic enzymes; comparison of fungal pectinmethylesterase with that of higher plants, especially tomatoesR J McCOLLOCH, Z I KERTESZ
The Journal of Nutrition|October 29, 2010
The effect of manufacturing methods on the ascorbic acid content and consistency characteristics of tomato juiceW B Robinson, E Stotz, Z I Kertesz
Journal of the American Chemical Society|March 19, 2010
Color formation in furfural systemsR G RICE, Z I KERTESZ, E H STOTZ
Archives of Biochemistry|October 29, 2010
Pectic enzymes; the preparation of tomato pectin-methylesteraseR J McCOLLOCH, J C MOYER, Z I KERTESZ
Pageof 1