Titlebook: Antimicrobial Food Additives; Characteristics - Us Erich Lück,Martin Jager Book 19972nd edition Springer-Verlag Berlin Heidelberg 1997 Food

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書目名稱Antimicrobial Food Additives影響因子(影響力)




書目名稱Antimicrobial Food Additives影響因子(影響力)學(xué)科排名




書目名稱Antimicrobial Food Additives網(wǎng)絡(luò)公開度




書目名稱Antimicrobial Food Additives網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Antimicrobial Food Additives被引頻次




書目名稱Antimicrobial Food Additives被引頻次學(xué)科排名




書目名稱Antimicrobial Food Additives年度引用




書目名稱Antimicrobial Food Additives年度引用學(xué)科排名




書目名稱Antimicrobial Food Additives讀者反饋




書目名稱Antimicrobial Food Additives讀者反饋學(xué)科排名

運(yùn)動(dòng)性

O. M. Scott,G. Vrbová,S. A. Hyde,V. DubowitzAll foods are prone to spoilage and must therefore be consumed immediately or, where this is not possible or desirable, preserved so that they can be stored.

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深淵

Sacral Nerve Modulation for Constipation,urally occurring food ingredients, such as goitrogenous substances in rape and other types of vegetables or cyanogenic glycosides in cassava. Alternatively such substances may either form in plants themselves as a reaction to exogenous noxae (so-called phytoalexins such as solanine or chaconin in po

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殺子女者

Book 19972nd editioncial chapters concentrate on the properties and uses of industrial preservatives. The detailed and practice-oriented explanations make this edition a valuable source of information for food specialists in industry, government authorities and nutritional science.