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| 1. |
Preparation of high‐fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosusL.) |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 12,
Issue 1,
1979,
Page 1-28
SharonE. Fleming,
JanW.D. GrootWassink,
E. Donald Murray,
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PDF (1774KB)
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ISSN:0099-0248
DOI:10.1080/10408397909527271
出版商:Taylor & Francis Group
年代:1979
数据来源: Taylor
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| 2. |
Determination of vitamin d in foods: A review |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 12,
Issue 1,
1979,
Page 29-57
DonaldB. Parrish,
EarlF. Richter,
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PDF (2129KB)
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ISSN:0099-0248
DOI:10.1080/10408397909527272
出版商:Taylor & Francis Group
年代:1979
数据来源: Taylor
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| 3. |
Flavor composition of wines: A review |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 12,
Issue 1,
1979,
Page 59-111
Peter Schreier,
WalterG. Jennings,
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PDF (2827KB)
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ISSN:0099-0248
DOI:10.1080/10408397909527273
出版商:Taylor & Francis Group
年代:1979
数据来源: Taylor
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