http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Food processing by pulsed electric fields - 2. Biological aspects
Barsotti, L. LIBRAIRIE LAVOISIER 1999 p.3-34
Nicolas-Saint Denis, C. LIBRAIRIE LAVOISIER 1999 p.35-56
Physical characteristics of emulsified soy protein-fatty acid composite films
Rhim, J.-W. LIBRAIRIE LAVOISIER 1999 p.57-72
Characterisation of a starch extrudate coated with an aqueous solution of pea protein isolate
Juhel, F. LIBRAIRIE LAVOISIER 1999 p.73-84
Method to determine the diffusion coefficients of volatile molecules in a solid food
Mousavi, M. LIBRAIRIE LAVOISIER 1999 p.85-96
Fatty acid and glyceride composition of cow's milk fat in high- and lowland regions
Collomb, M. LIBRAIRIE LAVOISIER 1999 p.97-110
Combined effects of blanching pretreatments and ohmic heating on the texture of potato cubes
Eliot, S. C. LIBRAIRIE LAVOISIER 1999 p.111-118
Low molecular-weight phenolic compounds in natural and agglomerated cork stoppers
Pe�-Neira, A. LIBRAIRIE LAVOISIER 1999 p.119-124