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CRC Critical Reviews in Food Science and Nutrition|January 1, 1978
Iron sources used in food fortification and their changes due to food processingK Lee, F M Clydesdale
CRC Critical Reviews in Food Science and Nutrition|January 1, 1978
Food extrusionJ M Harper
CRC Critical Reviews in Food Science and Nutrition|January 1, 1979
Furans in foodsJ A Maga
CRC Critical Reviews in Food Science and Nutrition|January 1, 1978
The psychophysical relationships between color and flavorA S Kostyla, F M Clydesdale
CRC Critical Reviews in Food Science and Nutrition|September 1, 1976
Lactones in foodsJ A Maga
CRC Critical Reviews in Food Science and Nutrition|September 1, 1977
Impact of external influences on food packagingA L Brody
CRC Critical Reviews in Food Science and Nutrition|November 1, 1979
Flavor composition of wines: a reviewP Schreier
CRC Critical Reviews in Food Science and Nutrition|December 1, 1979
The effects of malnutrition on secretory and cellular immune processesR R Watson, D N McMurray
CRC Critical Reviews in Food Science and Nutrition|January 1, 1978
Texturized proteins: fabrication, flavoring, and nutritionJ E Kinsella
CRC Critical Reviews in Food Science and Nutrition|January 1, 1978
Colorimetry--methodology and applicationsF M Clydesdale
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