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au.\*:("TRICK KD")

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DETERMINATION OF THE AVAILABLE CARBOHYDRATE CONTENT OF CARBOHYDRATE-REDUCED AND CORRESPONDING NON-REDUCED FOODS. = DOSAGE DES GLUCIDES DISPONIBLES DES DENREES ALIMENTAIRES A TENEUR NORMALE OU REDUITE EN GLUCIDESKORSRUD GO; TRICK KD.1976; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1976; VOL. 9; NO 2; PP. 92-94; BIBL. 6 REF.Article

CARBOHYDRATE CONTENT AND CALORIC VALUES OF CARBONATED SOFT DRINKSSCOTT FW; TRICK KD.1980; FOOD CHEM.; GBR; DA. 1980; VOL. 5; NO 3; PP. 237-242; BIBL. 7 REF.Article

SUCROSE, FRUCTOSE AND GLUCOSE CONTENTS OF CANADIAN BREAKFAST CEREALS.KORSRUD GO; TRICK KD.1977; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1977; VOL. 10; NO 2; PP. 134-137; ABS. FR.; BIBL. 4 REF.Article

URIC ACID-INDUCED DECREASE IN RAT INSULIN SECRETIONSCOTT FW; TRICK KD; STAVRIC B et al.1981; PROC. SOC. EXP. BIOL. MED.; ISSN 0037-9727; USA; DA. 1981; VOL. 166; NO 1; PP. 123-128; BIBL. 31 REF.Article

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