Author： Dickinson E.
Publisher： Elsevier
ISSN： 0924-2244
Source： Trends in Food Science and Technology, Vol.8, Iss.10, 1997-10, pp. : 334-339
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
By Morris V.J. Mackie A.R. Wilde P.J. Kirby A.R. Mills E.C.N. Patrick Gunning A.
Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 1, 2001-02 ,pp. :
Access to resources
Recommend
Interfacial Behavior of Food Proteins
Current Nutrition & Food Science, Vol. 9, Iss. 1, 2013-02 ,pp. :
Interfacial challenges in the food industry - a review
Trends in Food Science and Technology, Vol. 12, Iss. 10, 2001-10 ,pp. :
1st International Symposium on Food Rheology and Structure
Trends in Food Science and Technology, Vol. 8, Iss. 7, 1997-07 ,pp. :
Protein-protein crosslinking in food: methods, consequences, applications
By Gerrard J.A.
Trends in Food Science and Technology, Vol. 13, Iss. 12, 2002-12 ,pp. :