Premium
BOOK REVIEWS
Publication year - 1990
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1990.tb00844.x
Subject(s) - citation , library science , chemistry , philosophy , food science , computer science
Book reviewed in this article: Metal Ions in Biological Systems. Edited by H. Sigel and A. Sigel Yeast: Biotechnology and Biocatalysis. Edited by H. Verachtert and René De Mot. Industrialization of Indigenous Fermented Foods. Edited by Keith H. Stein‐kraus. Dietary ω3 and ω6 Fatty Acids: Biological Effects and Nutritional Essentiality. Edited by Claudio Galli and Artemis Simopoulus. Mechanisms and Theory in Food Chemistry, by D. S. Wong. Colloidal Systems and Interfaces, by S. Ross and I. D. Morrison. Review: Thermal Generation of Aromas. Edited by T. H. Parliment, R. J. McGorrin and C‐T Ho.