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STUDIES ON MUSHROOM FLAVOURS. III. SOME FLAVOUR COMPOUNDS IN FRESH, CANNED AND DRIED EDIBLE MUSHROOMS. = ETUDES DES FLAVEURS DE CHAMPIGNON. III. QUELQUES CONSTITUANTS DE LA FLAVEUR DES CHAMPIGNONS COMESTIBLES FRAIS, EN BOITE OU DESHYDRATESDIJKSTRA FY.1976; Z. LEBENSMITTEL. UNTERS. U. -FORSCH.; DTSCH.; DA. 1976; VOL. 160; NO 4; PP. 401-405; ABS. ALLEM.; BIBL. 8 REF.Article

STUDIES ON MUSHROOM FLAVOURS. II. FLAVOUR COMPOUNDS IN COPRINUS COMATUS. = ETUDE DES FLAVEURS DES CHAMPIGNONS. II. CONSTITUANTS DE LA FLAVEUR DE C. COMATUSDIJKSTRA FY; WIKEN TO.1976; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DTSCH.; DA. 1976; VOL. 160; NO 3; PP. 263-269; ABS. ALLEM.; BIBL. 11 REF.Article

STUDIES ON MUSHROOM FLAVOURS. I. ORGANOLEPTIC SIGNIFICANCE OF CONSTITUENTS OF THE CULTIVATED MUSHROOM, AGARICUS BISPORUS. = ETUDE DES FLAVEURS DES CHAMPIGNONS. I. IMPORTANCE DU POINT DE VUE ORGANOLEPTIQUE, DES CONSTITUANTS DU CHAMPIGNON CULTIVE, A.BDIJKSTRA FY; WIKEN TO.1976; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DTSCH.; DA. 1976; VOL. 160; NO 3; PP. 255-262; ABS. ALLEM.; BIBL. 23 REF.Article

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