FOODS AS CELLULAR SYSTEMS: IMPACT ON QUALITY AND PRESERVATION. A REVIEW
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1995.tb00531.x/fullpdf
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1. Respiration of Mitochondria Isolated from Dark-Cutting Beef: Postmortem Changes
2. Low Temperature Sweetening in Susceptible and Resistant Potatoes: Starch Structure and Composition
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