Thermodynamics of dibenzo-p-dioxin and 1,2,3,4-tetrachlorodibenzo-p-dioxin fromT = 5 K toT = 490 K

By Lebedev B.V.   Smirnova N.N.   Tsvetkova L.Y.   Iorish V.S.  

Journal of Chemical Thermodynamics, Vol. 33, Iss. 4, 2001-04 ,pp. : 389-403

Academic Press

Access to resources Recommend Favorite

Fatty and Amino Acids Composition of Melon (Cucumis melo Var. saccharinus) Seeds

By de Mello M.L.S.   Bora P.S.   Narain N.  

Journal of Food Composition and Analysis, Vol. 14, Iss. 1, 2001-02 ,pp. : 69-74

Academic Press

Access to resources Recommend Favorite

Trans Fatty Acids in Foods in Europe: The TRANSFAIR Study

By van Poppel G.   van Erp-Baart M-A.   Leth T.   Gevers E.   van Amelsvoort J.   Lanzmann-Petithory D.   Kafatos A.   Aro A.  

Journal of Food Composition and Analysis, Vol. 11, Iss. 2, 1998-06 ,pp. : 112-136

Academic Press

Access to resources Recommend Favorite

Measurements of the(p,ρ,T) relation of methane and carbon dioxide in the temperature range 240 K to 520 K at pressures up to 30 MPa using a new accurate single-sinker densimeter

By Klimeck J.   Kleinrahm R.   Wagner a.W.  

Journal of Chemical Thermodynamics, Vol. 33, Iss. 3, 2001-03 ,pp. : 251-267

Academic Press

Access to resources Recommend Favorite