Book review: Principles of Enzymology for the Food Science

被引：0

作者：

Whitaker, John R.

机构：

来源：

Food Biotechnology (New York) | 1995年 / 9卷 / 03期

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

共 50 条

[31] Book review: food polysaccharides and their applications
Trends Food Sci Technol, 6 (207):
[32] Book review: Food Properties Handbook
Drying Technol, 3-4 (959):
[33] Book review: the food system: a guide
Tansey, Geoff
Worsley, Tony
Swinbank, Alan
Trends in Food Science & Technology, 1996, 7 (04):
[34] Book review: Interactions of Food Proteins
Parris, N.
Barford, R.
Food Biotechnology (New York), 1995, 9 (03):
[35] Book review: Food Lipids and Health
Food Technol, 5 (177):
[36] Introduction to nonlinear science - book review
Nature, 6548 (396):
[37] Book review: Science in culture: The brain
Nature, 1999, 402 (6762):
[38] Book review: food macromolecules and colloids
Trends Food Sci Technol, 6 (211):
[39] Book review: Construction Principles, Materials, and Methods
Olin, Harold B.
Schmidt, John L.
Lewis, Walter H.
Architectural Science Review, 1995, 38 (04):
[40] Book review: Rheology: Principles, Measurements, and Applications
J Colloid Interface Sci, 1 (382):