Author:
KNØCHEL SUSANNE,HUSS H. H.
Subject
Industrial and Manufacturing Engineering,Food Science
Reference32 articles.
1. Alm , F. 1964 The ripening process in Scandinavian anchovy. SIK-Swedish Food Institute, Report No. 147
2. The salt limits and thermal stability of a new species of anaerobic halophile;Baumgartner;Food Research,1937
3. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959
Cited by
15 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