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| 1. |
Objectives |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 15,
Issue 2,
1981,
Page 1-1
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PDF (44KB)
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ISSN:0099-0248
DOI:10.1080/10408398109527313
出版商:Taylor & Francis Group
年代:1981
数据来源: Taylor
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| 2. |
Evaluation of food selection patterns and preferences |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 15,
Issue 2,
1981,
Page 129-153
MahmoodA. Khan,
L.R. Hackler,
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PDF (1780KB)
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ISSN:0099-0248
DOI:10.1080/10408398109527314
出版商:Taylor & Francis Group
年代:1981
数据来源: Taylor
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| 3. |
Protein‐stabilized foams and emulsions |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 15,
Issue 2,
1981,
Page 155-203
PeterJ. Hailing,
Pieter Walstra,
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PDF (3245KB)
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ISSN:0099-0248
DOI:10.1080/10408398109527315
出版商:Taylor & Francis Group
年代:1981
数据来源: Taylor
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