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| 1. |
Objectives |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 14,
Issue 3,
1981,
Page 1-1
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PDF (44KB)
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ISSN:0099-0248
DOI:10.1080/10408398109527304
出版商:Taylor & Francis Group
年代:1981
数据来源: Taylor
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| 2. |
Modification of technological properties of fish protein concentrates |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 14,
Issue 3,
1981,
Page 201-230
ZdzislawE. Sikorski,
Marian Naczk,
RomeoT. Toledo,
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PDF (1726KB)
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ISSN:0099-0248
DOI:10.1080/10408398109527305
出版商:Taylor & Francis Group
年代:1981
数据来源: Taylor
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| 3. |
Heat transfer and temperature of foods during processing* |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 14,
Issue 3,
1981,
Page 231-294
Z. A. Holmes,
M. Woodburn,
E. A. Davis,
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PDF (3489KB)
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ISSN:0099-0248
DOI:10.1080/10408398109527306
出版商:Taylor & Francis Group
年代:1981
数据来源: Taylor
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| 4. |
The chemistry of oxazoles and oxazolines in foods |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 14,
Issue 3,
1981,
Page 295-307
JosephA. Maga,
Ira Katz,
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PDF (657KB)
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ISSN:0099-0248
DOI:10.1080/10408398109527307
出版商:Taylor & Francis Group
年代:1981
数据来源: Taylor
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