| Subject |
|---|
| TGGE [1] |
| thawing [1] |
| the content of free amino acids [1] |
| the energy value of foods [1] |
| the protective culture [1] |
| the sensory evaluation of white yoghurts [1] |
| theanin [1] |
| theanine [1] |
| theobromin [1] |
| theofylin [1] |
| thermal analysis [4] |
| thermal methods [1] |
| thermal stability [1] |
| thermal warming [1] |
| thermization [1] |
| thermodynamic sensors [2] |
| thin-layer chromatography [1] |
| thiobarbiturate number [1] |
| thyme [1] |
| thymol [1] |