Author: Furukawa S. Hayakawa I.
Publisher: Elsevier
ISSN: 0963-9969
Source: Food Research International, Vol.33, Iss.10, 2000-01, pp. : 901-905
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
Solution properties of vanillin and diacetyl in aqueous-ethanol solutions
By Kappatos T. Gordon M.H. Birch G.G.
Food Chemistry, Vol. 57, Iss. 2, 1996-10 ,pp. :
Kinetics of deactivation of Bacillus cereus spores
By Collado J. Fernandez A. Rodrigo M. Camats J. Lopez A.M.
Food Microbiology, Vol. 20, Iss. 5, 2003-10 ,pp. :
Dielectric properties of -d-glucose aqueous solutions at 2450 MHz
By Liao X. Raghavan G.S.V. Dai J. Yaylayan V.A.
Food Research International, Vol. 36, Iss. 5, 2003-01 ,pp. :