Author: Unwin I.D. Becker W.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.57, Iss.1, 1996-09, pp. : 149-154
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
Nutrional aspect of zinc availability
International Journal of Food Sciences and Nutrition, Vol. 54, Iss. 2, 2003-03 ,pp. :
Compositional changes and spoilage in fish - an introduction
Nutrition & Food Science, Vol. 98, Iss. 5, 1998-05 ,pp. :
Compositional profiles of -irradiated cashew nuts
By Bhattacharjee P. Singhal R.S. Gholap A.S. Variyar P.S. Bongirwar D.R.
Food Chemistry, Vol. 80, Iss. 2, 2003-02 ,pp. :
Compositional variation of olive fruit during ripening
Food Chemistry, Vol. 69, Iss. 1, 2000-04 ,pp. :
Compositional changes during guava fruit ripening
By Bashir H.A. Abu-Goukh A.-B.A.
Food Chemistry, Vol. 80, Iss. 4, 2003-04 ,pp. :