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| 1. |
Biochemistry of lipoxygenase in relation to food quality |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 9,
Issue 1,
1977,
Page 1-40
N. A. Michael Eskin,
Shlomo Grossman,
Alex Pinsky,
JohnR. Whitaker,
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PDF (2762KB)
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ISSN:0099-0248
DOI:10.1080/10408397709527229
出版商:Taylor & Francis Group
年代:1977
数据来源: Taylor
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| 2. |
Psychophysical and psychometric approaches to sensory evaluation |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 9,
Issue 1,
1977,
Page 41-79
HowardR. Moskowitz,
HerbertL. Meiselman,
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PDF (2818KB)
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ISSN:0099-0248
DOI:10.1080/10408397709527230
出版商:Taylor & Francis Group
年代:1977
数据来源: Taylor
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| 3. |
The basis of color in muscle foods* |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 9,
Issue 1,
1977,
Page 81-114
GeorgeG. Giddings,
Myron Solberg,
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PDF (3008KB)
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ISSN:0099-0248
DOI:10.1080/10408397709527231
出版商:Taylor & Francis Group
年代:1977
数据来源: Taylor
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