Black coffee.

被引：0

作者：

Klett, RE ^{[1
]}

机构：

[1] Mitchell Community Coll, LRC, Statesville, NC 28677 USA

来源：

LIBRARY JOURNAL | 1998年 / 123卷 / 13期

关键词：

D O I：

暂无

中图分类号：

G25 [图书馆学、图书馆事业]; G35 [情报学、情报工作];

学科分类号：

1205 ; 120501 ;

摘要：

引用

页码：138 / 138

页数：1

共 50 条

[41] Influence of roasting-derived polymeric substances on the bitter taste of coffee.
Rizzi, GP
Boeke, LJ
Ekanayake, A
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 222 : U40 - U40
[42] Occupational contact dermatitis to cassia (Chinese cinnamon) as a flavouring agent in coffee.
de Benito, V
Alzaga, R
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY, 1999, 103 (01) : S219 - S219
[43] Volatile components in roasted coffee. Part I: Heterocyclic compounds.
De Maria, CAB
Moreira, RFA
Trugo, LC
QUIMICA NOVA, 1999, 22 (02): : 209 - 217
[44] Taxation and Mexican coffee. The Porfirtato's strategies for promoting coffee production and sale (1870-1910)
Centeno, MMR
HISTORIA MEXICANA, 2004, 54 (01) : 93 - +
[45] Research and advertising decisions in an open economy: The case of Colombian milds coffee.
Sellen, D
Goddard, E
AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS, 1996, 78 (05) : 1415 - 1415
[46] Efficacy of supercritical fluid and Soxhlet extraction in removing caffeine from coffee.
Smith, ER
Fish, C
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2004, 228 : U324 - U324
[47] Fair Trade Coffee. The Prospects and Pitfalls of Market-Driven Social Justice
Tallontire, Anne
JOURNAL OF INTERNATIONAL DEVELOPMENT, 2009, 21 (05) : 718 - 720
[48] HPLC analysis of nicotinic acid, trigonelline, chlorogenic acid and caffeine in roasted coffee.
Alves, Sandriel Trindade
Eloy Dias, Rafael Carlos
Benassi, Marta de Toledo
dos Santos Scholz, Maria Brigida
QUIMICA NOVA, 2006, 29 (06): : 1164 - 1168
[49] Swindled: The Dark History of Food Fraud, From Poisoned Candy to Counterfeit Coffee.
Spiller, James A.
JOURNAL OF AMERICAN HISTORY, 2009, 96 (02) : 538 - 539
[50] Black Coffee
Capildeo, Vahni
STAND, 2011, 10 (02): : 9 - 9

← 1 2 3 4 5 →