Institute of Food Technologists

(2009). Effects of Yolk Contamination, Shearing, and Heating on Foaming Propertiesof Fresh Egg White. Institute of Food Technologists. Canada. Medical

in Biogenic Amine Content of Tokaj Grapes, Wines, and Aszu-wines // Journal of Food Science — Institute of Food Technologists, 2006. — Vol. 65, Iss. 7

Force of the Academy of Nutrition and Dietetics, American Society for Nutrition, Institute of Food Technologists, and International Food Information Council

in Biogenic Amine Content of Tokaj Grapes, Wines, and Aszu-wines // Journal of Food Science — Institute of Food Technologists, 2006. — Vol. 65, Iss. 7

Willi Syndrome. Is This the Beginning of Narcolepsy in a Five Year Old?. European Society of Sleep Technologists. Архів оригіналу за 6 червня 2017. Процитовано