Abstract
Journal of Food BiochemistryVolume 14, Issue 4 p. 319-325 BOOK REVIEWS First published: August 1990 https://doi.org/10.1111/j.1745-4514.1990.tb00844.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract 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. Volume14, Issue4August 1990Pages 319-325 RelatedInformation
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