類似資料

1. 1
   
   Proteins in human nutrition / Edited by J. W. G. Porter and B. A. Rolls
2. 2
   
   Amino acid fortification of protein foods : report of an international conference held at the Massachusetts Institute of Technology, September 16 to 18, 1969 / Edited by Nevin S. Scrimshaw and Aaron M. Altschul
3. 3
   
   Plant proteins : applications, biological effects, and chemistry / Robert L. Ory, editor
4. 4
   
   Food and packaging interactions II / Sara J. Risch, editor, Joseph H. Hotchkiss, editor
5. 5
   
   Food flavor and safety : molecular analysis and design / A.M. Spanier, editor, H. Okai, editor, M. Tamura, editor
6. 6
   
   Toxicological evaluation of certain food additives and contaminants in food / prepared by the forty-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
7. 7
   
   Toxicological evaluation of certain food additives / prepared by the forty-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
8. 8
   
   Evaluation of certain food additives and contaminants : thirty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives :
9. 9
   
   Flavor quality, objective measurement : a symposium / sponsored by the Division of Agricultural and Food Chemistry at the 172nd meeting of the American Chemical Society, San Francisco, Calif., September 1, 1976 ; Richard A. Scanlan, editor
10. 10
    
    Feeding a world population of more than eight billion people : a challenge to science / edited by J.C. Waterlow ... [et al.]