Period of time: 2004年5期
Publisher: Elsevier
Founded in: 1990
Total resources: 85
ISSN: 0924-2244
Subject: TS Light industry ,Handicrafts
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Trends in Food Science and Technology,volume 13,issue 5
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Advances in modifying and understanding whey protein functionality
By Foegeding E.A., Davis J.P., Doucet D., McGuffey M.K. in (2002)
Trends in Food Science and Technology,volume 13,issue 5 , Vol. 13, Iss. 5, 2002-05 , pp.Composition and physiological effects of sea buckthorn (Hippophae) lipids
By Yang B., Kallio H. in (2002)
Trends in Food Science and Technology,volume 13,issue 5 , Vol. 13, Iss. 5, 2002-05 , pp.Cryptosporidium in foodstuffs-an emerging aetiological route of human foodborne illness
By Millar B.C., Finn M., Xiao L., Lowery C.J., Dooley J.S.G., Moore J.E. in (2002)
Trends in Food Science and Technology,volume 13,issue 5 , Vol. 13, Iss. 5, 2002-05 , pp.