Publisher
Springer International Publishing
Reference54 articles.
1. Amjad Z (ed) (1993) Reverse osmosis: membrane technology, water chemistry, and industrial applications. Chapman & Hall, International Thomson Publishing, New York
2. Barbieri G, Barone C, Bhagat A, Caruso G, Conley ZR, Parisi S (eds) (2014a) The problem of the aqueous absorption in processed cheeses. A simulated approach. The influence of chemistry on new foods and traditional products. SpringerBriefs in Chemistry of Foods. Springer, Heidelberg
3. Barbieri G, Barone C, Bhagat A, Caruso G, Conley ZR, Parisi S (eds) (2014b) Food manufacturing and allergen management. The influence of chemistry on new foods and traditional products. SpringerBriefs in Chemistry of Foods. Springer, Heidelberg (in press)
4. Bratt L (ed) (2010) Fish canning handbook. Wiley, Oxford. doi:
10.1002/9781444323405
5. BRC (2012) understanding high risk and high care BRC global standard for food safety issue 6. British Retail Consortium (BRC), London.
http://brcglobalstandards.com/Portals/0/Books/Understanding_high_risk/highrisk/assets/basic-html/page1.html
. Accessed 14 Jan 2015
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献