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| 1. |
Objectives |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 25,
Issue 4,
1987,
Page 1-1
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PDF (44KB)
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ISSN:0099-0248
DOI:10.1080/10408398709527455
出版商:Taylor & Francis Group
年代:1987
数据来源: Taylor
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| 2. |
Properties and functions of stabilizing agents in food emulsions |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 25,
Issue 4,
1987,
Page 285-315
N. S. Parker,
NielsJ. Krog,
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PDF (2096KB)
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ISSN:0099-0248
DOI:10.1080/10408398709527456
出版商:Taylor & Francis Group
年代:1987
数据来源: Taylor
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| 3. |
Initiation of lipid peroxidation in biological systems |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 25,
Issue 4,
1987,
Page 317-364
Joseph Kanner,
J. Bruce German,
JohnE. Kinsella,
HerbertO. Hultin,
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PDF (2954KB)
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ISSN:0099-0248
DOI:10.1080/10408398709527457
出版商:Taylor & Francis Group
年代:1987
数据来源: Taylor
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| 4. |
Editorial board |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 25,
Issue 4,
1987,
Page -
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PDF (21KB)
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ISSN:0099-0248
DOI:10.1080/10408398709527454
出版商:Taylor & Francis Group
年代:1987
数据来源: Taylor
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