Connection

Patrick Gerard to Food, Preserved

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This is a "connection" page, showing publications Patrick Gerard has written about Food, Preserved.
Patrick Gerard
Connection Strength
0.330
Food, Preserved
  1. Flavor variability and flavor stability of U.S.-produced whole milk powder. J Food Sci. 2009 Sep; 74(7):S334-43.
    View in: PubMed
    Score: 0.330
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.