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International Monthly Review Of Obstetrics And Gynaecology

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International Monthly Review Of Obstetrics And Gynaecology

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Author :
language : de
Publisher:
Release Date : 1945

International Monthly Review Of Obstetrics And Gynaecology written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1945 with Gynecology categories.

Gynaecologia

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Author :
language : de
Publisher:
Release Date : 1968

Gynaecologia written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Gynecology categories.

101-145, 1935-58. 1 v. (Includes index to v. 101-120 of the earlier title).

Current Catalog

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Author : National Library of Medicine (U.S.)
language : en
Publisher:
Release Date : 1983

Current Catalog written by National Library of Medicine (U.S.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Medicine categories.

First multi-year cumulation covers six years: 1965-70.

National Library Of Medicine Current Catalog

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Author : National Library of Medicine (U.S.)
language : en
Publisher:
Release Date : 1965

National Library Of Medicine Current Catalog written by National Library of Medicine (U.S.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1965 with Medicine categories.

Optimising Sweet Taste In Foods

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Author : W J Spillane
language : en
Publisher: Woodhead Publishing
Release Date : 2006-07-17

Optimising Sweet Taste In Foods written by W J Spillane and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-07-17 with Technology & Engineering categories.

A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised. The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners. With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods. Investigates what determines consumer perceptions of sweet taste Looks at improving the use of sweet-tasting compounds Explores strategies for delivering new natural sweeteners