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【求助】求助九篇文献(6)

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  • 悬赏金额:23积分状态:已解决
  • 1
    脱氧剂概述
    张文慧, 周红军 - 山东化工, 2000

    2
    现代高新技术在食品工业中的应用
    崔福顺, 权伍荣, 李赫, 李铉军 - 延边大学农学学报, 2003

    3
    焦性没食子酸的制备和用途
    李兰英, 李玉新 - 湖南化工, 1991

    4
    关于苯环的稳定性和不稳定性
    曹晨忠, 谭树荣 - 大学化学, 1990

    5
    Klein T.,Knorr D.,Oxygen absorption properities of powder iron,J.Food Sci.,1990,55(3):869-871

    6
    M.L. Rooney. Reactive packing materials for food preservation. In Proceedings of the First Japan-Australia workshop on Food Processing. Tsukuba, Japan, 1992, 78

    7
    L. Vermeiren,F.Devlieghere,et al. Developments in the active packaging of foods . Trends in Food Science& Technology 1999,(10):77

    8
    Heras A D, Schoch A, Gibis M. Comparison of methods for determining malondialdehyde in dry sausage by HPLC and the classic TBA test [J].Europe food research technology,2003,217 (6):180-184
    9
    Mate J I. Transfer properties of whey proteins film and their effect on the rancidity process of dry nuts[D].California: University of California, 1995


babyvox550 2009/09/23

哎,挣点哔哔不容易啊

灰米奇 2009/09/23

8 [img]http://www.instrument.com.cn/bbs/images/affix.gif[/img][url=http://www.instrument.com.cn/bbs/download.asp?ID=172637]Comparison of methods for determining malondialdehyde in dry sausage by HPLC and the classic TBA test[/url]

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  • babyvox550

    第6楼2009/09/23

    哎,挣点哔哔不容易啊

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