INTERNATIONAL-SYMPOSIUM ON CHEMICAL-CHANGES DURING FOOD-PROCESSING

被引：0
|
作者：
不详
机构：
来源：
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 1984年 / 24卷 / 04期
关键词：
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：439 / 443
页数：5
相关论文
共 50 条
  • [41] CHEMICAL-CHANGES IN PROTEINS PRODUCED BY THERMAL-PROCESSING
    DUTSON, TR
    ORCUTT, MW
    [J]. JOURNAL OF CHEMICAL EDUCATION, 1984, 61 (04) : 303 - 308
  • [42] CHEMICAL-CHANGES IN CARBOHYDRATES PRODUCED BY THERMAL-PROCESSING
    HOSENEY, RC
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1983, 186 (AUG): : 53 - CHED
  • [43] CHEMICAL-CHANGES IN LIPIDS PRODUCED BY THERMAL-PROCESSING
    NAWAR, WW
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1983, 186 (AUG): : 51 - CHED
  • [44] CHEMICAL-CHANGES OCCURRING DURING THE DECOMPOSITION OF MARTENSITE
    SMITH, GDW
    [J]. JOURNAL OF METALS, 1981, 33 (09): : A15 - A15
  • [45] 3RD INTERNATIONAL-SYMPOSIUM ON CHEMICAL PHYSICS
    BUCHACHENKO, AL
    [J]. MENDELEEV COMMUNICATIONS, 1992, (01) : R3 - R3
  • [46] CHEMICAL-CHANGES IN PECAN OILS DURING OXIDATION
    RUDOLPH, CJ
    ODELL, GV
    HINRICHS, HA
    THOMSON, HJ
    KAYS, SJ
    [J]. JOURNAL OF FOOD QUALITY, 1992, 15 (04) : 279 - 293
  • [47] IRON SOURCES USED IN FOOD FORTIFICATION AND THEIR CHANGES DUE TO FOOD-PROCESSING
    LEE, K
    CLYDESDALE, FM
    TANNENBAUM, SR
    [J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1979, 11 (02): : 117 - 153
  • [48] THE KINETICS OF THE CHEMICAL-CHANGES DURING EXTRUSION OF POLYETHYLENE
    ELDAROV, EG
    GOLDBERG, VM
    ZAIKOV, GE
    [J]. POLYMER DEGRADATION AND STABILITY, 1986, 16 (03) : 291 - 296
  • [49] CHEMICAL-CHANGES DURING SLATY CLEAVAGE DEVELOPMENT
    KNIPE, RJ
    [J]. BULLETIN DE MINERALOGIE, 1979, 102 (2-3): : 206 - 209
  • [50] MICROBIAL AND CHEMICAL-CHANGES IN SOBRASADA DURING RIPENING
    ROSSELLO, C
    BARBAS, JI
    BERNA, A
    LOPEZ, N
    [J]. MEAT SCIENCE, 1995, 40 (03) : 379 - 385
12345