共 50 条
- [1] FOOD-PRODUCTS CONTAINING TARTRAZINE NEW ENGLAND JOURNAL OF MEDICINE, 1982, 306 (11): : 681 - 682
- [2] PROCEDURE FOR EVALUATION OF PATULIN CONTENT IN FOOD-PRODUCTS JOURNAL OF ANALYTICAL CHEMISTRY OF THE USSR, 1985, 40 (03): : 456 - 458
- [3] MICROWAVE DRYING OF SOME FOOD-PRODUCTS TRANSACTIONS OF THE INSTITUTION OF CHEMICAL ENGINEERS, 1981, 59 (03): : 212 - 212
- [5] COLOR REDUCTION IN FOOD-PRODUCTS CONTAINING MICROALGAE JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1990, 27 (03): : 136 - 139
- [6] DETERMINATION OF PRESERVATIVES IN SOME FOOD-PRODUCTS BY CAPILLARY ISOTACHOPHORESIS NAHRUNG-FOOD, 1991, 35 (05): : 543 - 544
- [7] MICROBIOLOGIC AND HYGIENIC ASPECTS OF SOME HEALTH FOOD-PRODUCTS ARCHIV FUR LEBENSMITTELHYGIENE, 1979, 30 (05): : 176 - 179
- [8] CONCERNING THE USE OF HYDROLYZED WHEY IN SOME FOOD-PRODUCTS BULLETIN DE L ACADEMIE NATIONALE DE MEDECINE, 1984, 168 (7-8): : 827 - 828
- [10] USE OF RED COWPEA IN THE MANUFACTURE OF SOME FOOD-PRODUCTS STARCH-STARKE, 1989, 41 (12): : 452 - 457