Titlebook: Regulating Chemical Risks; European and Global Johan Eriksson,Michael Gilek,Christina Rudén Book 2010 Springer Science+Business Media B.V.

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書目名稱Regulating Chemical Risks影響因子(影響力)




書目名稱Regulating Chemical Risks影響因子(影響力)學科排名




書目名稱Regulating Chemical Risks網(wǎng)絡公開度




書目名稱Regulating Chemical Risks網(wǎng)絡公開度學科排名




書目名稱Regulating Chemical Risks被引頻次




書目名稱Regulating Chemical Risks被引頻次學科排名




書目名稱Regulating Chemical Risks年度引用




書目名稱Regulating Chemical Risks年度引用學科排名




書目名稱Regulating Chemical Risks讀者反饋




書目名稱Regulating Chemical Risks讀者反饋學科排名

Chagrin

規(guī)范就好

Andreas Klinke,Ortwin Rennhat bear testimony to the culinary skills that have been developed to utilize these raw materials as food. To attempt a description within a single chapter of how meat and fish can be manipulated to provide such a wide range of products would seem foolhardy but, if we stop and consider for a moment,

opportune

縮減了

Annika Egan Sj?lander,Katarzyna Wolanik Bostr?m,Kenneth ?grenudents of human nutrition in agricultural departments of universities. Students and others with a professional or personal interest who want to know more about foodstuffs and related products can also use it as a reference work. The first four chapters give a general introduction and deal with, in t

議程

Sven Ove Hansson,Christina Rudéntions of natural polysaccharides are summarized in Table 1. Although in a nutritional point of view, the most important function of carbohydrate must provide biological fuel, which is reserved in the form of starch or glycogen, some undigestible polysaccharides, either plant hemicelluloses or microb

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招待

Peter P?rt,Argelia Casta?o,Bengt-Erik Bengtsson in the raw state: materials yet to be processed. However, in the context of this chapter the term is used to signify all materials, whether edible or inedible, unprocessed, part processed or fully processed which are either used in, or intimately involved in the manufacture of food products. The ra

含鐵

Helmut Greim in the raw state: materials yet to be processed. However, in the context of this chapter the term is used to signify all materials, whether edible or inedible, unprocessed, part processed or fully processed which are either used in, or intimately involved in the manufacture of food products. The ra

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