共 50 条
- [31] Physical aspects of color in foods. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1999, 218 : U26 - U26
- [35] Volatile halogenated compounds in foods. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2000, 220 : U35 - U35
- [37] Analytical methods for fumonisins in foods. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2000, 220 : U33 - U33
- [38] An introductory study of the psychology of foods. PEDAGOGICAL SEMINARY, 1904, 11 (01): : 51 - 90
- [39] Bioactive sphingolipids are significant constituents of foods. FASEB JOURNAL, 1998, 12 (04): : A210 - A210
- [40] Minimising acrylamide presence in processed foods. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2004, 227 : U50 - U50