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"Ney, K.H"
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"Ney, K.H"
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Specification of a computer program for off-flavors
by
Ney
,
K.H
Published in
Developments in Food Science (Netherlands)
(1992)
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Cocoa off-flavors
by
Ney
,
K.H
Published in
Developments in Food Science (Netherlands)
(1992)
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Recent advances in cheese flavor research
by
Ney K.H
Year of Publication
1981
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Aromagrams--a new approach to flavor classification and description
by
Ney
,
K.H
Published in
Developments in food science
(1990)
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Bitterness of peptides: amino acid composition and chain length [Taste of foods]
by
Ney K.H
Published in
ACS symposium series
(1979)
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Contribution of amino acids and peptides towards food flavour
by
Ney
,
K.H
Published in
Contribution of Chemistry to Food Supplies
(1974)
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Research management
by
Ney
,
K.H
Published in
Gordian (Germany)
(1993)
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A side-punched card index for food flavors. [German
by
Ney K.H
Published in
Gordian
(1993)
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Evaluation of the efficiency of research managements
by
Ney
,
K.H
Published in
Gordian (Germany)
(1993)
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origin of dimethylsulfide, the essential component of asparagus flavour (Asparagus officinalis L.)
by
Ney
,
K.H
,
Freytag, W.G
Published in
Gordian : internationale Zeitschrift fur Lebensmittel und Lebensmitteltechnologie
(1982)
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computer program predicting the bitterness of peptides, especially in protein hydrolysates, based on amino acid composition and chain length (computer Q)
by
Ney
,
K.H
,
Retzlaff, G
Published in
Developments in food science
(1986)
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Steering of cheese ripening by controlled atmosphere
by
Ney
,
K.H
Published in
Gordian (Germany, F.R.)
(1988)
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Steering of cheese ripening by controlled atmosphere. [German
by
Ney K.H
Published in
Gordian
(1988)
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Dietary fibre: carbohydrates without calorific values
by
Ney
,
K.H
Published in
Gordian (Germany, F.R.)
(1987)
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Dietary fibre: carbohydrates without calorific values. [German
by
Ney K.H
Published in
Gordian
(1987)
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Fortification of Lecithine in health foods/preparations by methionine
by
Ney
,
K.H
Published in
Gordian (Germany, F.R.)
(1987)
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Food for seniors. [German
by
Ney K.H
Published in
Gordian
(1987)
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Cheddar cheese ripening. Formation of volatile flavour components during ripening of cheddar cheese at different temperatures. [German
by
Ney K.H
Published in
Gordian
(1987)
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Health foods
by
Ney
,
K.H
Published in
Gordian (Germany, F.R.)
(1987)
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Health foods. [German
by
Ney K.H
Published in
Gordian
(1987)
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