1. Food Research International Volume 40, Issue 8, October 2007, p. 1080-1086
Simplified method for calculating colour of honey by application of the characteristic vector method
M. Lourdes González-Miret и др.
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http://dx.doi.org/10.1016/j.foodres.2007.06.001
Traceability of food products: General framework and experimental evidence
A. Regattieri, M. Gamberia and R. Manzinia
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http://dx.doi.org/10.1016/j.jfoodeng.2006.10.032
Formation of 4-hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature
C. M. Seppanen and A. Saari Csallany
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http://dx.doi.org/10.1007/s11746-002-0598-z
Dielectric properties of acetic acid and vinegar in the microwave frequencies range 1–20 GHz
Xavier Bohigas,and Javier Tejada
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http://dx.doi.org/10.1016/j.jfoodeng.2009.02.029