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| 1. |
Objectives |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 7,
Issue 2,
1976,
Page 1-1
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PDF (44KB)
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ISSN:0099-0248
DOI:10.1080/10408397609527203
出版商:Taylor & Francis Group
年代:1976
数据来源: Taylor
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| 2. |
Polychlorinated biphenyls (Pcbs) in food |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 7,
Issue 2,
1976,
Page 103-145
MahmoodAhmed Khan,
RamuM. Rao,
ArthurF. Novak,
M. R. V. Murthy,
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PDF (2863KB)
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ISSN:0099-0248
DOI:10.1080/10408397609527204
出版商:Taylor & Francis Group
年代:1976
数据来源: Taylor
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| 3. |
The role of sulfur compounds in food flavor part III: Thiols |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 7,
Issue 2,
1976,
Page 147-192
JosephA. Maga,
Ira Katz,
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PDF (2286KB)
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ISSN:0099-0248
DOI:10.1080/10408397609527205
出版商:Taylor & Francis Group
年代:1976
数据来源: Taylor
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Volume 7 issue 2