共 50 条
- [32] COMPONENTS OF PACKAGING MATERIALS IN FOOD-PRODUCTS .2. MIGRATION DATA AND THEIR SIGNIFICANCE ERNAHRUNGS-UMSCHAU, 1988, 35 (08): : 286 - 291
- [33] INSTRUMENTAL DETERMINATION OF SENSORY CHARACTERISTIC OF FOOD INDUSTRIAL PRODUCTS - TEXTURE MEASUREMENTS .2. ELELMEZESI IPAR, 1977, 31 (09): : 329 - 334
- [34] HYGIENIC STUDIES ON HEALTH FOOD .2. TEA LEAVES AND KOREAN GINSENG PRODUCTS JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN, 1986, 27 (03): : 302 - 310
- [35] INFLUENCE OF TECHNIQUES ON THE QUALITY OF FOOD-PRODUCTS IN THE FATS AND OILS INDUSTRY .2. OLEAGINEUX, 1980, 35 (01): : 37 - 45
- [36] ASSAY OF SERUM PEPSIN ACTIVITY BY MIRSKYS METHOD .2. PROBLEMS POSED BY HYDROLYSIS PRODUCTS ANNALES PHARMACEUTIQUES FRANCAISES, 1968, 26 (06): : 443 - &
- [37] BIO-ASSAY OF FOOD ALLERGENS .2. FOOD-INDUCED REACTIONS OF HEART RATE OF GUINEA PIGS ANNALS OF ALLERGY, 1963, 21 (10): : 547 - &
- [38] Species-dependent patterns of incorporation of purine mononucleotides and nucleosides by lactic acid bacteria NUCLEOSIDES NUCLEOTIDES & NUCLEIC ACIDS, 2020, 39 (10-12): : 1440 - 1448
- [39] Lactobacillus gasseriPA-3 directly incorporates purine mononucleotides and utilizes them for growth NUCLEOSIDES NUCLEOTIDES & NUCLEIC ACIDS, 2022, 41 (03): : 221 - 230