Author： Graves M. Smith A. Batchelor B.
Publisher： Elsevier
ISSN： 0924-2244
Source： Trends in Food Science and Technology, Vol.9, Iss.1, 1998-01, pp. : 21-27
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
Access to resources
Recommend
Spectroscopic Approaches to the Understanding of Water in Foods
By Belton Peter
Food Reviews International, Vol. 27, Iss. 2, 2011-04 ,pp. :
Detection of microorganisms in situ in solid foods
By Stringer S.C. Morgan M.R.A. Dodd C.E.R. Waites W.M.
Trends in Food Science and Technology, Vol. 6, Iss. 11, 1995-11 ,pp. :
Methods for the rapid detection and identification of yeasts in foods
By Deak T.
Trends in Food Science and Technology, Vol. 6, Iss. 9, 1995-09 ,pp. :