Patrick Gerard to Desiccation
This is a "connection" page, showing publications Patrick Gerard has written about Desiccation.
Connection Strength
0.328
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Flavor variability and flavor stability of U.S.-produced whole milk powder. J Food Sci. 2009 Sep; 74(7):S334-43.
Score: 0.328
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.