Royal Society of Chemistry. Food Chemistry Group.
Royal Society of Chemistry (Great Britain). Food Chemistry Group
Royal society of chemistry GB, Food chemistry group
Royal Society of Chemistry (Velká Británie). Food Chemistry Group
Royal Society of Chemistry (Grande-Bretagne). Food Chemistry Group
VIAF ID: 133540952 ( Corporate )
Permalink: http://viaf.org/viaf/133540952
Preferred Forms
-
- 110 2 _ ‡a Royal Society of Chemistry (Great Britain). Food Chemistry Group
-
-
- 110 2 0 ‡a Royal Society of Chemistry (Great Britain). ‡b Food Chemistry Group
- 110 2 _ ‡a Royal Society of Chemistry (Velká Británie) ‡b Food Chemistry Group
-
- 110 2 _ ‡a Royal Society of Chemistry ‡b Food Chemistry Group
-
-
-
- 110 2 _ ‡a Royal society of chemistry (GB). ‡b Food chemistry group
- 210 | | ‡a Royal society of chemistry ‡c GB ‡b Food chemistry group
4xx's: Alternate Name Forms (15)
5xx's: Related Names (2)
- 510 2 _ ‡a Royal Society of Chemistry ‡b Industrial Division
- 510 2 _ ‡a Royal Society of Chemistry ‡b Industrial Division ‡4 adue ‡4 http://d-nb.info/standards/elementset/gnd#hierarchicalSuperiorOfTheCorporateBody ‡e Ueberordnung
Works
Title | Sources |
---|---|
Aluminum in food and the environment, c1989: | |
Bioformation of flavours | |
Biosensors for food analysis (the proceedings of a two day symposium ) | |
The Chemistry of muscle-based foods | |
Food colloids and polymers : stability and mechanical properties | |
Food polymers, gels and colloids based on the proceedings of an international symposium organized by the Food chemistry group of the Royal society of chemistry at Norwich from 28th-30th March 1990 | |
Functional foods 2 | |
HACCP : a toolkit for implementation | |
High pressure processing of foods | |
The Maillard reaction | |
Nutrient availability : chemical and biological aspects | |
Recent advances in the chemistry of meat, 1984: | |
Starch : advances in structure and function |