|
|
| 1. |
Objectives |
| |
C R C Critical Reviews in Food Science and Nutrition,
Volume 23,
Issue 4,
1986,
Page 1-1
Preview
|
PDF (44KB)
|
|
ISSN:0099-0248
DOI:10.1080/10408398609527427
出版商:Taylor & Francis Group
年代:1986
数据来源: Taylor
|
| 2. |
Food applications and the toxicological and nutritional implications of amorphous silicon dioxide |
| |
C R C Critical Reviews in Food Science and Nutrition,
Volume 23,
Issue 4,
1986,
Page 289-321
Ricardo Villota,
JamesG. Hawkes,
Hector Cochrane,
Preview
|
PDF (2075KB)
|
|
ISSN:0099-0248
DOI:10.1080/10408398609527428
出版商:Taylor & Francis Group
年代:1986
数据来源: Taylor
|
| 3. |
Effects of temperature on food proteins and its implications on functional properties |
| |
C R C Critical Reviews in Food Science and Nutrition,
Volume 23,
Issue 4,
1986,
Page 323-395
Arun Kilara,
TawfikY. Sharkasi,
CharlesV. Morr,
Preview
|
PDF (5155KB)
|
|
ISSN:0099-0248
DOI:10.1080/10408398609527429
出版商:Taylor & Francis Group
年代:1986
数据来源: Taylor
|
|
首页
