The uncooked egg challenge-Reference-Cited by-同舟云学术

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The uncooked egg challenge

Published:2010-07-10 Issue:1 Volume:398 Page:9-10
ISSN:1618-2642
Container-title:Analytical and Bioanalytical Chemistry
language:en
Short-container-title:Anal Bioanal Chem

Author:

This Hervé

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s00216-010-3960-9.pdf

Reference4 articles.

1. Masson Y, Danjou JL (2003) La cuisine professionnelle. Delagrave, Paris

2. IUPAC (1997) Compendium of Chemical Terminology, 2nd ed (the “Gold Book”) Blackwell, Oxford

3. Gossett PW, Rizvi SSH, Baker RC (1984) Food Tech 38:67–96

4. Wu H, Wu DY (1925) J Biol Chem 64:369–378

Cited by 2 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

1. The impact of molecular gastronomy within the food science community;Gastronomy and Food Science;2021

2. Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs;Food Reviews International;2015-09-16

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