Spelling suggestions: "subject:"good - 1echnology"" "subject:"good - atechnology""
211 |
The instability of emulsions containing polysaccharideCao, Yunhong January 1991 (has links)
No description available.
|
212 |
The state of sulphur(4) oxospecies in dehydrated vegetablesHerrera Viloria, J. C. January 1984 (has links)
No description available.
|
213 |
The influence of slaughter method on chemistry and properties of lamb meatBiala, A. S. M. January 1983 (has links)
No description available.
|
214 |
Pea starch gelsRing, S. G. January 1983 (has links)
No description available.
|
215 |
The mixing of high viscosity food liquids and pasteJones, M. V. January 1982 (has links)
No description available.
|
216 |
Aflatoxin studies of ogi : a Nigerian fermented porridgeDada, Olulola Olubisi January 1983 (has links)
No description available.
|
217 |
Degradation and isomerisation of retinol as a function of water activity in a model food systemManan, Fazli January 1991 (has links)
No description available.
|
218 |
The state and distribution of water in wafer biscuitQuine, D. E. C. January 1981 (has links)
No description available.
|
219 |
Volatile flavour constituents of pandan leaves (Pandanus amaryllifolius ROXB.)Hassan, O. B. January 1984 (has links)
No description available.
|
220 |
Diffusion of riboflavin under thermal sterilisation conditionsAbdel-Kader, Z. M. January 1985 (has links)
No description available.
|
Page generated in 0.0432 seconds