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| 1. |
Objectives |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 7,
Issue 4,
1976,
Page 1-1
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PDF (44KB)
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ISSN:0099-0248
DOI:10.1080/10408397609527210
出版商:Taylor & Francis Group
年代:1976
数据来源: Taylor
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| 2. |
New sweeteners |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 7,
Issue 4,
1976,
Page 297-323
GuyA. Crosby,
LloydM. Beidler,
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PDF (1412KB)
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ISSN:0099-0248
DOI:10.1080/10408397609527211
出版商:Taylor & Francis Group
年代:1976
数据来源: Taylor
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| 3. |
Lipid Peroxidation and atherosclerosis |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 7,
Issue 4,
1976,
Page 325-338
RobertB. Wilson,
PaulM. Newberne,
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PDF (1125KB)
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ISSN:0099-0248
DOI:10.1080/10408397609527212
出版商:Taylor & Francis Group
年代:1976
数据来源: Taylor
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| 4. |
Microwave heating of foods ‐ changes in nutrient and chemical composition |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 7,
Issue 4,
1976,
Page 339-370
Klaus Lorenz,
RobertV. Decareau,
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PDF (2225KB)
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ISSN:0099-0248
DOI:10.1080/10408397609527213
出版商:Taylor & Francis Group
年代:1976
数据来源: Taylor
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| 5. |
Effect of acidification of canned tomatoes on quality and shelf life |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 7,
Issue 4,
1976,
Page 371-396
JohnJ. Powers,
CharlesF. Niven,
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PDF (1935KB)
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ISSN:0099-0248
DOI:10.1080/10408397609527214
出版商:Taylor & Francis Group
年代:1976
数据来源: Taylor
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