A. Smith

发表

A study of fat and air structures in ice cream

H. Goff, E. Verespej, A. Smith, 1999 .

Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer

Y. Kakùda, A. Smith, H. D. Goff, 2000 .

Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters

S. Barbut, M. Quinton, A. Smith, 2009, British poultry science.

Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream

H. Goff, A. Smith, Y. Kakuda, 2000 .

Quality Control in Processed Cheese Manufacture

Lloyd Metzger, Klaus Dürrschmid, T. P. Guinee, 2011 .

Crystal Morphology of Shortenings and Margarines

J. deMan, A. Smith, P. Chawla, 1990 .

Crystal morphology of shortening and margarines

J. deMan, A. Smith, P. Chawla, 1990 .

Microstructual evaluation of chilling injury in mature green tomato fruit

A. Marangoni, D. Stanley, A. Smith, 1989 .

Whipped Cream Structure Measured by Quantitative Stereology

A. Smith, H. D. Goff, Y. Kakuda, 1999 .

Texture-structure relationships in foamed dairy emulsions

H. Goff, D. Stanley, A. Smith, 1996 .

Texture and ultrastructure of process cheese spreads male from heat precipitated whey proteins

A. Hill, A. Smith, 1992 .

Thermal Analysis Microscopy for the Study of Phase Changes in Fats

J. deMan, A. Smith, A. Mostafa, 1985 .

Crystal Structure of Hydrogenated Canola Oil

J. deMan, A. Smith, A. Naguib-Mostafa, 1985 .

Histochemical features of wall appositions in Asparagus root meristems infected by Fusarium

R. Peterson, A. Smith, 1985 .

Quantitative stereology used to measure the effect of heat treatment and stabilizer on whipped cream structure.

K. Niranjan, S. Pandiella, G. Campbell, 1999 .

Microstructure of yogurt as affected by heat treatment of milk

A. Smith, Y. Kakuda, E. Parnell-Clunies, 1987 .