19TH CONFERENCE OF INSTRUCTORS IN FOOD-TECHNOLOGY

被引：0

作者：

ULRICH, U

机构：

来源：

LEBENSMITTEL INDUSTRIE | 1979年 / 26卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：421 / 422

页数：2

共 50 条

[41] USE OF ENZYMES IN FOOD-TECHNOLOGY
UHLIG, H
CHEMIE INGENIEUR TECHNIK, 1983, 55 (07) : 589 - 590
[42] THE IMPORTANCE OF RHEOLOGY IN FOOD-TECHNOLOGY
BIELIG, HJ
FISCHERAYLOFFCOOK, KP
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1984, 179 (05): : 364 - 370
[43] THE USE OF GAS IN FOOD-TECHNOLOGY
BUCHMULLER, J
FLEISCHWIRTSCHAFT, 1991, 71 (07): : 784 - 786
[44] WORLD OF FOOD-TECHNOLOGY IN OLANDA
不详
INDUSTRIE ALIMENTARI, 1993, 32 (313): : 298 - 298
[45] FOOD-TECHNOLOGY - A PRIMER FOR PHYSICIANS
LEVINE, AS
LABUZA, TP
MORLEY, JE
NEW ENGLAND JOURNAL OF MEDICINE, 1985, 312 (10): : 628 - 634
[46] IMPORTANCE OF SALT IN FOOD-TECHNOLOGY
FARRER, KTH
FOOD & NUTRITION NOTES AND REVIEWS, 1977, 34 (04): : 177 - 181
[47] THE POSITION ON FOOD-TECHNOLOGY AT INATEC
不详
INDUSTRIE ALIMENTARI, 1983, 22 (09): : 664 - 664
[48] MEMBRANE METHOD IN FOOD-TECHNOLOGY
SCHEUERMANN, EA
ERNAHRUNGSWIRTSCHAFT, 1977, (08): : 382 - 385
[49] CURRENT PROBLEMS OF FOOD-TECHNOLOGY
PAULUS, K
ERNAHRUNGS-UMSCHAU, 1986, 33 (05): : B21 - B23
[50] FOOD-TECHNOLOGY AND POLAR EXPLORATION
FEENEY, RE
FOOD TECHNOLOGY, 1989, 43 (05) : 70 - &