SHORT PRE-STORAGE EXPOSURES TO HIGH CARBON DIOXIDE OR LOW OXYGEN ATMOSPHERES FOR THE STORAGE OF SOME VEGETABLESWILLS RBH; WIMALASIRI P; SCOTT KJ et al.1979; HORT SCIENCE; USA; DA. 1979; VOL. 14; NO 4; PP. 528-530; BIBL. 11 REF.Article

COMPOSITION OF AUSTRALIAN FOODS. V: FRIED TAKE-AWAY FOODSWILLS RBH; WIMALASIRI P; GREENFIELD H et al.1981; FOOD TECHNOL. AUST.; ISSN 0015-6647; AUS; DA. 1981; VOL. 33; NO 1; PP. 26-27; BIBL. 7 REF.Article

Liquid chromatography, microfluorometry, and dye-titration determination of vitamin C in fresh fruit and vegetables = Dosage, par chromatographie liquide, microfluorimétrie et titrage colorimétrique de la vitamine C dans les fruits et légumes fraisWILLS, R. B. H; WIMALASIRI, P; GREENFIELD, H et al.Journal - Association of official analytical chemists. 1983, Vol 66, Num 6, pp 1377-1379, issn 0004-5756Article

Simultaneous analysis of thiamin and riboflavin in foods by high-performance liquid chromatography = Analyse simultanée, par chromatographie liquide haute performance, de la thiamine et de la riboflavine dans les produits alimentairesWIMALASIRI, P; WILLS, R. B. H.Journal of chromatography. 1985, Vol 318, Num 2, pp 412-416, issn 0021-9673Article