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1.
《International Journal of Food Science & Technology》1984,19(3):377-388
Book Reviewed in this Article:
Food Carbohydrates . Ed. by David R. Lineback and George E. Inglett.
Developments in Dairy Chemistry , Vol. 1. Ed. by P. F. Fox.
Advanced Sugar Chemistry: Principles of Sugar Stereochemistry . By Robert S. Shallenberger.
Energy Management in Foodservice . By Nan and Kenneth Unklesbay.
Food Service Sanitation Handbook . By Gerald and Nancy E. Cohen.
Brown Sugar and Heatth . By I. I. Brekhman and T. F. Nesterenko, translated by J. H. Appleby.
Dietary Fibre . Ed. by G. G. Birch and K. J. Parker.
Recent Advances in Food Irradiation . Ed. by P. S. Elias and A. J. Cohen.
Demulsification: Industrial Applications (Surfactant Science Series Vol. 13). By K.J. Lissant.
Developments in Food Proteins , Vol. 2. Ed. by B. J. F. Hudson.
Food Texture and Viscosity: Concept and Measurement . By M. C. Bourne.
Sensory Quality in Foods and Beverages: Definition, Measurement and Control. Ed. by A. A. Williams and R. K. Atkin. 相似文献
Food Carbohydrates . Ed. by David R. Lineback and George E. Inglett.
Developments in Dairy Chemistry , Vol. 1. Ed. by P. F. Fox.
Advanced Sugar Chemistry: Principles of Sugar Stereochemistry . By Robert S. Shallenberger.
Energy Management in Foodservice . By Nan and Kenneth Unklesbay.
Food Service Sanitation Handbook . By Gerald and Nancy E. Cohen.
Brown Sugar and Heatth . By I. I. Brekhman and T. F. Nesterenko, translated by J. H. Appleby.
Dietary Fibre . Ed. by G. G. Birch and K. J. Parker.
Recent Advances in Food Irradiation . Ed. by P. S. Elias and A. J. Cohen.
Demulsification: Industrial Applications (Surfactant Science Series Vol. 13). By K.J. Lissant.
Developments in Food Proteins , Vol. 2. Ed. by B. J. F. Hudson.
Food Texture and Viscosity: Concept and Measurement . By M. C. Bourne.
Sensory Quality in Foods and Beverages: Definition, Measurement and Control. Ed. by A. A. Williams and R. K. Atkin. 相似文献
2.
《International Journal of Food Science & Technology》1973,8(3):349-355
Book review in this Article
U.S. Nutrition Policies in the Seventies. Ed. by J ean M ayer .
World Review of Nutrition and Dietetics. Vol. 16: Food Nutrition and Health. Ed. by M. R echcigl J r .
Proteins in Human Food. Ed. by J. W. G. P orter and B. A. R olls .
Laboratory Techniques in Food Analysis. By D. P earson .
Artificial Meat: Textured Foods and Allied Products. By M. G utcho .
An Introduction to Food Rheology. By H. G. M uller .
Waste Disposal Control in the Fruit and Vegetable Industry. By H. R. J ones . 相似文献
U.S. Nutrition Policies in the Seventies. Ed. by J ean M ayer .
World Review of Nutrition and Dietetics. Vol. 16: Food Nutrition and Health. Ed. by M. R echcigl J r .
Proteins in Human Food. Ed. by J. W. G. P orter and B. A. R olls .
Laboratory Techniques in Food Analysis. By D. P earson .
Artificial Meat: Textured Foods and Allied Products. By M. G utcho .
An Introduction to Food Rheology. By H. G. M uller .
Waste Disposal Control in the Fruit and Vegetable Industry. By H. R. J ones . 相似文献
3.
《International Journal of Food Science & Technology》1980,15(6):673-683
Book reviews in this articles:
Nutrition and the World Food Crisis . By M. A. Caliendo.
Critical Food Issues of the Eighties . Ed. by M. Chou and D. P. Harmon.
Food Science and Nutrition: Current Issues and Answers . Ed. by F. Clydesdale.
Food Microscopy . Ed. by J. G. Vaughan.
Food Texture and Rheology , Ed. by P. Sherman.
Recommendations for chilled storage of perishable produce.
Food Legumes . Ed. by D. E. Kay. 相似文献
Nutrition and the World Food Crisis . By M. A. Caliendo.
Critical Food Issues of the Eighties . Ed. by M. Chou and D. P. Harmon.
Food Science and Nutrition: Current Issues and Answers . Ed. by F. Clydesdale.
Food Microscopy . Ed. by J. G. Vaughan.
Food Texture and Rheology , Ed. by P. Sherman.
Recommendations for chilled storage of perishable produce.
Food Legumes . Ed. by D. E. Kay. 相似文献
4.
《International Journal of Food Science & Technology》1983,18(6):805-814
Book Reviewed in this Article:
Handbook of Carcinogens and Hazardous Substances: Chemical and Trace Analysis . Ed. by Malcolm C. Bowman.
Food Drying . Ed. by Gordon Yaciuk.
Chemistry of Foods and Beverages: Recent Developments . Ed. by George Charalambous and George Inglett.
Fragrance Chemistry: The Science of the Sense of Smell . Ed. by E. T. Theimer.
Food Proteins . Ed. by P. F. Fox and J. J. Condon.
Colloids in Food . By Eric Dickinson and George Stainsby.
Nutrition Policy Implementation: Issues and Experience . Ed. by Nevin S. Scrimshaw and Mitchel B. Wallerstein.
Books received 相似文献
Handbook of Carcinogens and Hazardous Substances: Chemical and Trace Analysis . Ed. by Malcolm C. Bowman.
Food Drying . Ed. by Gordon Yaciuk.
Chemistry of Foods and Beverages: Recent Developments . Ed. by George Charalambous and George Inglett.
Fragrance Chemistry: The Science of the Sense of Smell . Ed. by E. T. Theimer.
Food Proteins . Ed. by P. F. Fox and J. J. Condon.
Colloids in Food . By Eric Dickinson and George Stainsby.
Nutrition Policy Implementation: Issues and Experience . Ed. by Nevin S. Scrimshaw and Mitchel B. Wallerstein.
Books received 相似文献
5.
《International Journal of Food Science & Technology》1981,16(6):705-711
Book reviews in this articles:
Fluidization . Ed. by J. R. Grace and J. M. Matsen.
Chemistry and the Food System. A Study by the Committee on Chemistry and Public Affairs .
Fundamentals of Food Process Engineering . By R. T. Toledo.
Advances in Catering Technology . Ed. by George Glew.
Le Conserve di Pomodoro (Tomato Preserves) . By Carlo Leoni and Giancarlo Bellucci.
Seaweeds and their Uses . 3rd edn. By V. J. Chapman and D. J. Chapman. 相似文献
Fluidization . Ed. by J. R. Grace and J. M. Matsen.
Chemistry and the Food System. A Study by the Committee on Chemistry and Public Affairs .
Fundamentals of Food Process Engineering . By R. T. Toledo.
Advances in Catering Technology . Ed. by George Glew.
Le Conserve di Pomodoro (Tomato Preserves) . By Carlo Leoni and Giancarlo Bellucci.
Seaweeds and their Uses . 3rd edn. By V. J. Chapman and D. J. Chapman. 相似文献
6.
《International Journal of Food Science & Technology》1981,16(2):223-228
Book reviews in this articles:
The Science of Food . By M. Bennion.
Polysaccharides in Food . Ed. by J. M. V. Blanshard and J. R. Mitchell.
Additive Migration from Plastics into Food . By T. R. Crompton.
Fibrous Proteins: Scientific, Industrial and Medical Aspects . Vol. 1 and Vol. 2. Ed. by D. A. D. Perry and L. K. Creamer.
Commodity Year Book, 1980: The Public Ledger. 相似文献
The Science of Food . By M. Bennion.
Polysaccharides in Food . Ed. by J. M. V. Blanshard and J. R. Mitchell.
Additive Migration from Plastics into Food . By T. R. Crompton.
Fibrous Proteins: Scientific, Industrial and Medical Aspects . Vol. 1 and Vol. 2. Ed. by D. A. D. Perry and L. K. Creamer.
Commodity Year Book, 1980: The Public Ledger. 相似文献
7.
《International Journal of Food Science & Technology》1984,19(1):125-132
Book Reviewed in this Article:
Solution Behavior of Surfactants , 2 vols. Ed. by K. L. Mittal and E. J. Fendler.
Statistics in Research and Development . By Roland Caulcutt.
Implementation of Dietary Guidelines (BNF Monograph Series No. 1). Ed. by Michael Turner and Juliet Gray.
Biophysics of Water (Proceedings of a Working Conference at Girton College, Cambridge, 1981). Ed. by Felix Franks and Sheila Mathias.
Seed Proteins (Phytochemical Society of Europe Symposia Series No. 20). Ed. by J. Daussant, J. Mosse and J. Vaughan.
Essential Oils Analysis by Capillary Gas Chromatography and Carbon-13 NMR Spectroscopy . By V. Formacek and K.-H. Kubeczka.
HPLC in Food Analysis . Ed. by R. Macrae.
Books received 相似文献
Solution Behavior of Surfactants , 2 vols. Ed. by K. L. Mittal and E. J. Fendler.
Statistics in Research and Development . By Roland Caulcutt.
Implementation of Dietary Guidelines (BNF Monograph Series No. 1). Ed. by Michael Turner and Juliet Gray.
Biophysics of Water (Proceedings of a Working Conference at Girton College, Cambridge, 1981). Ed. by Felix Franks and Sheila Mathias.
Seed Proteins (Phytochemical Society of Europe Symposia Series No. 20). Ed. by J. Daussant, J. Mosse and J. Vaughan.
Essential Oils Analysis by Capillary Gas Chromatography and Carbon-13 NMR Spectroscopy . By V. Formacek and K.-H. Kubeczka.
HPLC in Food Analysis . Ed. by R. Macrae.
Books received 相似文献
8.
《International Journal of Food Science & Technology》1977,12(2):199-202
Book Reviewed in this Article:
Intermediate Moisture Foods . Ed. by R. Davies, G. G. Birch and K. J. Parker.
People and Food Tomorrow. Ed. by D. Hollingsworth and E. Morse.
Commercial Processing of Poultry. Food Technology Review No. 31. By G. H. Weiss. 相似文献
Intermediate Moisture Foods . Ed. by R. Davies, G. G. Birch and K. J. Parker.
People and Food Tomorrow. Ed. by D. Hollingsworth and E. Morse.
Commercial Processing of Poultry. Food Technology Review No. 31. By G. H. Weiss. 相似文献
9.
《International Journal of Food Science & Technology》1978,13(5):483-489
Book reviews in this articles:
Developments in Food Analysis Technique. 1 . Ed. by R. D. King.
Diet of Man; Needs and Wants . Ed. by John Yudkin.
McCance and Widdowson's The Composition of Foods (4th ed). By A. A. Paul and D. A. T. Southgate.
Sensory Properties of Foods . Ed by G. G. Birch, J. G. Brennan and K. J. Parker. 相似文献
Developments in Food Analysis Technique. 1 . Ed. by R. D. King.
Diet of Man; Needs and Wants . Ed. by John Yudkin.
McCance and Widdowson's The Composition of Foods (4th ed). By A. A. Paul and D. A. T. Southgate.
Sensory Properties of Foods . Ed by G. G. Birch, J. G. Brennan and K. J. Parker. 相似文献
10.
《International Journal of Food Science & Technology》1977,12(5):559-561
Book Reviewed in this Article:
Amine und nitrosamine By Ahmed Askar.
Food Engienering Operations 2nd edn. By J. G. Brennan, J. R. Butters, N. D. Cowell and A. E. V. Lilly.
Commercial Processing of Vegetables . Food Technology Review No. 27. By L. P. Hanson.
Fiber in Human Nutrition . Ed. by G. A. Spiller and R. J. Amen. 相似文献
Amine und nitrosamine By Ahmed Askar.
Food Engienering Operations 2nd edn. By J. G. Brennan, J. R. Butters, N. D. Cowell and A. E. V. Lilly.
Commercial Processing of Vegetables . Food Technology Review No. 27. By L. P. Hanson.
Fiber in Human Nutrition . Ed. by G. A. Spiller and R. J. Amen. 相似文献
11.
《International Journal of Food Science & Technology》1977,12(1):93-97
Book Reviewed in this Article:
Protein Metabolism and Nutrition . Ed. by D. J. A. Cole, K. N. Boorman, P. J. Buttery, D. Lewis, R. J. Neale and H. Swan.
Commercial Processing of Fruits: Food Technology Review No. 30. By L. P. Hanson.
Lipids. (2 Vols.) Ed. by R. Paoletti, G. Porcellatti and G. Jacini.
Staphylococci and their Significance in Foods. By T. E. Minor and E. H. Marth.
The Chemical Analysis of Foods, 7th Edn. By David Pearson. 相似文献
Protein Metabolism and Nutrition . Ed. by D. J. A. Cole, K. N. Boorman, P. J. Buttery, D. Lewis, R. J. Neale and H. Swan.
Commercial Processing of Fruits: Food Technology Review No. 30. By L. P. Hanson.
Lipids. (2 Vols.) Ed. by R. Paoletti, G. Porcellatti and G. Jacini.
Staphylococci and their Significance in Foods. By T. E. Minor and E. H. Marth.
The Chemical Analysis of Foods, 7th Edn. By David Pearson. 相似文献
12.
《International Journal of Food Science & Technology》1973,8(1):115-120
Book review in this Article
Quality Control in the Food Industry. Vol. 3. Ed. by S. M. H erschdoerfer .
Principles of Enzymology for the Food Sciences. By J ohn R. W hitaker .
Quick Frozen Foods. By J. L. R ogers and R. B insted .
Malnutrition – Its causation and control. Vol. 1 and 2. By J ohn R. K. R obson .
Human Nutrition and Dietetics. By S. D avidson , R. P assmore and J. F. B rock . 相似文献
Quality Control in the Food Industry. Vol. 3. Ed. by S. M. H erschdoerfer .
Principles of Enzymology for the Food Sciences. By J ohn R. W hitaker .
Quick Frozen Foods. By J. L. R ogers and R. B insted .
Malnutrition – Its causation and control. Vol. 1 and 2. By J ohn R. K. R obson .
Human Nutrition and Dietetics. By S. D avidson , R. P assmore and J. F. B rock . 相似文献
13.
《International Journal of Food Science & Technology》1985,20(5):659-667
Book Reviews in this Article
Flavour of Distilled Beverages: Origin and Development. Ed. by J.R. Piggott. Chichester: Ellis Horwood, 1983.
Dairy Chemistry and Physics. By P. Walstra and R. Jenness. New York: John Wiley, 1984.
Testing Methods in Food Microbiology. Ed. by Istvan Kiss. Amsterdam: Elsevier, 1984.
Food Microbiology. Ed. by A.H. Rose. (Economic Microbiology, Volume 8) London: Academic Press, 1983.
Coffee: Botany, Biochemistry and Production of Beans and Beverage. Ed. by M.N. Clifford and K.C. Willson. Beckenham: Croom Helm, 1985.
Food Analysis: Principles and Techniques. Volume 2. Physicochemical Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker. New York: Marcel Dekker, 1984.
Glucose syrups: Science and Technology. Ed. by S.Z. Dziedzic and M.W. Kearsley. Barking: Elsevier Applied Science, 1984.
POIRM Technology ISSN 0127 0257. No. 9. The Practice of Frying. By Kurt G. Berger. Hydrogenation. By M.S.A. Kheiri. No. 11. Citric Acid in the Processing of Oils and Fats. By K.S. Law and K.G. Berger. 相似文献
Flavour of Distilled Beverages: Origin and Development. Ed. by J.R. Piggott. Chichester: Ellis Horwood, 1983.
Dairy Chemistry and Physics. By P. Walstra and R. Jenness. New York: John Wiley, 1984.
Testing Methods in Food Microbiology. Ed. by Istvan Kiss. Amsterdam: Elsevier, 1984.
Food Microbiology. Ed. by A.H. Rose. (Economic Microbiology, Volume 8) London: Academic Press, 1983.
Coffee: Botany, Biochemistry and Production of Beans and Beverage. Ed. by M.N. Clifford and K.C. Willson. Beckenham: Croom Helm, 1985.
Food Analysis: Principles and Techniques. Volume 2. Physicochemical Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker. New York: Marcel Dekker, 1984.
Glucose syrups: Science and Technology. Ed. by S.Z. Dziedzic and M.W. Kearsley. Barking: Elsevier Applied Science, 1984.
POIRM Technology ISSN 0127 0257. No. 9. The Practice of Frying. By Kurt G. Berger. Hydrogenation. By M.S.A. Kheiri. No. 11. Citric Acid in the Processing of Oils and Fats. By K.S. Law and K.G. Berger. 相似文献
14.
《International Journal of Food Science & Technology》1973,8(2):225-228
Book review in this Article
Cocoa and Chocolate Processing: Food Processing Review No. 27. By H. W ieland .
Normal and Therapeutic Nutrition. By C orinne H. R obinson
Methods and Achievements in Experimental Pathology. Nutritional Pathobiology. Vol. 6. Ed. by E. B ajusz and G. J asmin .
Progress in Industrial Microbiology. Vol. 11. Ed. by D. J. D. H ockenhull . 相似文献
Cocoa and Chocolate Processing: Food Processing Review No. 27. By H. W ieland .
Normal and Therapeutic Nutrition. By C orinne H. R obinson
Methods and Achievements in Experimental Pathology. Nutritional Pathobiology. Vol. 6. Ed. by E. B ajusz and G. J asmin .
Progress in Industrial Microbiology. Vol. 11. Ed. by D. J. D. H ockenhull . 相似文献
15.
《International Journal of Food Science & Technology》1981,16(1):93-98
Book reviews in this articles:
Functionality and Protein Structure . (ACS Symposium Series, No. 92) Ed. by A. Pour-El.
Effects of Heating on Foodstuffs . Ed. by R. J. Priestley.
Soy Protein and Human Nutrition . Ed. by H. L. Wilcke, D. T. Hopkins and D. H. Waggle.
ICUMSA: International Commission for Uniform Methods of Sugar Analysis; Report of the Proceedings of the Seventeenth Session held in Montreal, 4–9 June 1978 .
Food Processing Waste Management . By J. H. Green and A. Kramer. 相似文献
Functionality and Protein Structure . (ACS Symposium Series, No. 92) Ed. by A. Pour-El.
Effects of Heating on Foodstuffs . Ed. by R. J. Priestley.
Soy Protein and Human Nutrition . Ed. by H. L. Wilcke, D. T. Hopkins and D. H. Waggle.
ICUMSA: International Commission for Uniform Methods of Sugar Analysis; Report of the Proceedings of the Seventeenth Session held in Montreal, 4–9 June 1978 .
Food Processing Waste Management . By J. H. Green and A. Kramer. 相似文献
16.
《International Journal of Food Science & Technology》1985,20(4):527-539
Book reviewed in this articles.
Toxic Hazards in Foods. Ed. by D. M. Coming and A. B. G. Lansdown.
Post-Harvest Pathology of Fruits and Vegetables . Ed. by Colin Dennis.
Gums and Stabilisers for the Food Industry, Vol 2. Application of Hydrocolloids. Ed. by Glyn 0. Phillips, David J. Wedlock and Peter A. Williams.
Biophsical Methods in Food Research . (Critical Reports on Applied Chemistry, Vol. 5). Ed. by H. W.-S. Chan.
Extrusion Cooking Technology . Ed. by Ronald Jowitt.
Food Industries Manual . 21st edition. Ed. by M. D. Ranken.
Food Analysis: Principles and Techniques, Vol. 1 Physical Characterization . Characterization. Ed. by Dieter Gruenwedel and John R. Whitaker.
The EEC and the Food Industries . Ed. by Alan Swinbank and Jim Bums.
Bergey's Manual of Systematic Bacteriology . 相似文献
Toxic Hazards in Foods. Ed. by D. M. Coming and A. B. G. Lansdown.
Post-Harvest Pathology of Fruits and Vegetables . Ed. by Colin Dennis.
Gums and Stabilisers for the Food Industry, Vol 2. Application of Hydrocolloids. Ed. by Glyn 0. Phillips, David J. Wedlock and Peter A. Williams.
Biophsical Methods in Food Research . (Critical Reports on Applied Chemistry, Vol. 5). Ed. by H. W.-S. Chan.
Extrusion Cooking Technology . Ed. by Ronald Jowitt.
Food Industries Manual . 21st edition. Ed. by M. D. Ranken.
Food Analysis: Principles and Techniques, Vol. 1 Physical Characterization . Characterization. Ed. by Dieter Gruenwedel and John R. Whitaker.
The EEC and the Food Industries . Ed. by Alan Swinbank and Jim Bums.
Bergey's Manual of Systematic Bacteriology . 相似文献
17.
《International Journal of Food Science & Technology》1984,19(2):273-281
Book Reviewed in this Article:
Unit Operations in Food Processing . 2nd ed. By R. L. Earle.
Edible Oils and Fats: Developments since 1978 (Food Technology Review No. 57). Ed. by S. Torrey.
Biotechnology. Vol. 3. Biomass, Microorganisms for Special Applications, Microbial Products I, Energy from Renewable Resources . Edited by H. Dellweg.
Food Research and Data Analysis . Ed. by H. Martens and H. Russwurm.
Handbook of Lethality Guides for Low-Acid Canned Foods. Vol. 1. Conduction Heating and Vol. II. Convection Heating . By C. R. Stumbo, K. S. Purohit, T. V. Ramakrishnan, D. A. Evans and F. J. Francis.
Lehrbuch der Lebensmittelchemie . By H.-D. Belitz and W. Grosch.
Books received 相似文献
Unit Operations in Food Processing . 2nd ed. By R. L. Earle.
Edible Oils and Fats: Developments since 1978 (Food Technology Review No. 57). Ed. by S. Torrey.
Biotechnology. Vol. 3. Biomass, Microorganisms for Special Applications, Microbial Products I, Energy from Renewable Resources . Edited by H. Dellweg.
Food Research and Data Analysis . Ed. by H. Martens and H. Russwurm.
Handbook of Lethality Guides for Low-Acid Canned Foods. Vol. 1. Conduction Heating and Vol. II. Convection Heating . By C. R. Stumbo, K. S. Purohit, T. V. Ramakrishnan, D. A. Evans and F. J. Francis.
Lehrbuch der Lebensmittelchemie . By H.-D. Belitz and W. Grosch.
Books received 相似文献
18.
《International Journal of Food Science & Technology》1967,2(3):253-254
Introductory Food Science . By D. B. Smith & A. H. Walters.
Proceedings of the 2nd International Congress of Food Science and Technology. Ed. by D. J. Tilgner & A. Borys. 相似文献
Proceedings of the 2nd International Congress of Food Science and Technology. Ed. by D. J. Tilgner & A. Borys. 相似文献
19.
《International Journal of Food Science & Technology》1979,14(2):205-209
Physical, Chemical and Biological Changes in Food Caused by Thermal Processing . Ed. by T. Hoyem and O. Kvale
Fish Protein Concentrate: Panacea for Protein Malnutrition. By E. R. Pariser, Mitchel B. Wallerstein, Christopher J. Corkery and Norman L. Brown.
Water Activity and Food . By John A. Troller and J. H. B. Christian
Microbiology of Foods. By D. A. Mossel 相似文献
Fish Protein Concentrate: Panacea for Protein Malnutrition. By E. R. Pariser, Mitchel B. Wallerstein, Christopher J. Corkery and Norman L. Brown.
Water Activity and Food . By John A. Troller and J. H. B. Christian
Microbiology of Foods. By D. A. Mossel 相似文献
20.
《International Journal of Food Science & Technology》1983,18(5):657-665
Book Reviewed in this Article:
Advances in Biotechnology.
Vol. 1. Scientific and Engineering Principles . Ed. by M. Moo-Young, C. W. Robinson and C. Vezina.
Vol. 2. Fuels, Chemicals, Foods and Waste Treatment . Ed, by M. Moo-Young and C. W. Robinson.
Vol. 3. Fermentation Products . Ed. by C. Vezina and K. Singh.
Vol. 4. Current Developments in Yeast Research . Ed. by G. G. Stewart and I. Russell.
Fermented Foods. (Vol. 7, Economic Microbiology) . Ed. by A. H. Rose.
Nutrition and Killer Diseases: The Effects of Dietary Factors on Fatal Chronic Diseases . Ed. by John Rose.
Food Science: A Chemical Approach , 4th ed. By Brian A. Fox and Allan G. Cameron.
Copper in Biology and Medicine Series . By C. A. Owen.
Vol. 1. Copper Deficiency and Toxicity .
Vol. 2. Wilson's Disease .
Vol. 3. Biochemical Aspects of Copper .
Vol. 4. Physiological Aspects of Copper .
Vol. 5. Biological Aspects of Copper .
Principles and Practice of Disinfection, Preservation and Sterilization . Ed. by A. D. Russell, W. B. Hugo and G. A. J. Ayliffe. 相似文献
Advances in Biotechnology.
Vol. 1. Scientific and Engineering Principles . Ed. by M. Moo-Young, C. W. Robinson and C. Vezina.
Vol. 2. Fuels, Chemicals, Foods and Waste Treatment . Ed, by M. Moo-Young and C. W. Robinson.
Vol. 3. Fermentation Products . Ed. by C. Vezina and K. Singh.
Vol. 4. Current Developments in Yeast Research . Ed. by G. G. Stewart and I. Russell.
Fermented Foods. (Vol. 7, Economic Microbiology) . Ed. by A. H. Rose.
Nutrition and Killer Diseases: The Effects of Dietary Factors on Fatal Chronic Diseases . Ed. by John Rose.
Food Science: A Chemical Approach , 4th ed. By Brian A. Fox and Allan G. Cameron.
Copper in Biology and Medicine Series . By C. A. Owen.
Vol. 1. Copper Deficiency and Toxicity .
Vol. 2. Wilson's Disease .
Vol. 3. Biochemical Aspects of Copper .
Vol. 4. Physiological Aspects of Copper .
Vol. 5. Biological Aspects of Copper .
Principles and Practice of Disinfection, Preservation and Sterilization . Ed. by A. D. Russell, W. B. Hugo and G. A. J. Ayliffe. 相似文献