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Restoring Sukhothai Historical ParkHOSKIN, J.Archaeology. 1987, Vol 40, Num 2, pp 34-41, issn 0003-8113Article

Sensory properties of chocolate and their developmentHOSKIN, J. C.The American journal of clinical nutrition. 1994, Vol 60, Num 6, pp 1068S-1070S, issn 0002-9165, SUPArticle

Effect of fluorescent light on flavor and riboflavin content of milk held in modified half-gallon containers = Effet de la lumière fluorescente sur la flaveur et la teneur en riboflavine de lait conditionné dans des emballages modifiés d'une contenance d'un demi-gallonHOSKIN, J. C.Journal of food protection. 1988, Vol 51, Num 1, pp 19-23, issn 0362-028XArticle

Role of sulphur compounds in the development of chocolate flavour - a review = Le rôle des composés soufrés dans le développement de la flaveur du chocolat - revueHOSKIN, J. C; DIMICK, P. S.Process biochemistry. 1984, Vol 19, Num 4, pp 150-156, issn 0032-9592Article

Cryptosporidium : an emerging concern for the food industryHOSKIN, J. C; WRIGHT, R. E.Journal of food protection. 1991, Vol 54, Num 1, pp 53-57, issn 0362-028XArticle

Role of nonenzymatic browning during the processing of chocolate - a review = Le rôle du brunissement non enzymatique lors de la fabrication du chocolat. RevueHOSKIN, J. C; DIMICK, P. S.Process biochemistry. 1984, Vol 19, Num 3, pp 92-104, issn 0032-9592Article

SAM-I : a prototype machine for dynamic, array-oriented programming languagesHOBSON, R. F; HOSKIN, J. D; SIMMONS, J. L et al.IEE proceedings. Part E. Computers and digital techniques. 1992, Vol 139, Num 4, pp 335-347, issn 0143-7062Article

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