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Book Review

 

作者:

 

期刊: Journal of Food Biochemistry  （WILEY Available online 1988）
卷期: Volume 12, issue 1  

页码: 69-74

 

ISSN:0145-8884

 

年代: 1988

 

DOI:10.1111/j.1745-4514.1988.tb00138.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

Book Reviews in this article.Food Emulsions and Foams.Edited by E. Dickenson.Chemical Aspects of Food Enzymes. Edited by A.T. Andrews.Silent Spring Revisited.Edited by Gino J. Marco, Robert M. Hollingworth, and William Durham.Umami: A Basic Taste, Edited by Y. Kawamura and M.R. Kare.

 

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