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Basic Food Chemistry

Lee, Frank

Second Edition., 1983

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Measurement of CFA-Induced Hyperalgesia and Morphine-Induced Analgesia in Rats: Dorsal vs Plantar Mechanical Stimulation of the Hindpaw

Pain medicine (Malden, Mass.), 2011-03, Vol.12 (3), p.451-458

2011

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Basic food chemistry

Lee, Frank

2nd ed., 2012

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Fabrication of Bi-Doped TiO2 Spheres with Ultrasonic Spray Pyrolysis and Investigation of Their Visible-Light Photocatalytic Properties

Journal of nanotechnology, 2012-01, Vol.2012 (2012), p.1-7

2012

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Lees' Process Safety Essentials: Hazard Identification, Assessment and Control

Mannan, Sam

1st ed., 2014

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Vitamin Retention in Blanched Carrots. Alcohol-Insoluble Solidsas A Reference Base

Industrial & engineering chemistry. Analytical edition, 1945-11, Vol.17 (11), p.719-720

Lee, Frank A

1945

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Effect of Sunlight on Mixtures of Vegetable Oils and Pigments

Nature (London), 1955-01, Vol.176 (4479), p.463-464

LEE, FRANK A

1955

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A Chemical Effect of Ethylene during the Storage of Peas

Nature (London), 1959-08, Vol.184 (4684), p.462-462

LEE, FRANK A

1959

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ERRORS IN THE DETERMINATION OF HYDROGEN SULFIDE

Journal of the American Chemical Society, 1923-07, Vol.45 (7), p.1643-1647

1923

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Determination of Fatty Acids of Lower Molecular Weight by Gas Chromatography

Nature (London), 1960-01, Vol.187 (4738), p.689-689

1960

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SOME CACODYL DERIVATIVES

Journal of the American Chemical Society, 1923-12, Vol.45 (12), p.2996-2998

1923

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Rx for obsolescence: Shakespeare, Sophocles, and the Renaissance engineer - All are part of a plea for speaking out for technology

IEEE potentials, 1982, Vol.1 (Winter), p.12-13

Lee, Frank A.

1982

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THE EFFECT OF BLANCHING ON THE CARBONYL CONTENT OF THE CRUDE LIPID DURING THE STORAGE OF FROZEN PEAS

Journal of food science, 1958-01, Vol.23 (1), p.85-86

LEE, FRANK A.

1958

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THE EFFECT OF BLANCHING ON THE CARBONYL CONTENT OF THE CRUDE LIPID DURING THE STORAGE OF FROZEN PEASa

Journal of food science, 1958-01, Vol.23 (1), p.85-86

LEE, FRANK A.

1958

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Photosynthesis

Basic Food Chemistry, 1983, p.1-7

Lee, Frank A.

1983

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Coffee

Basic Food Chemistry, 1983, p.397-417

Lee, Frank A.

1983

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THE EFFECT OF SUNLIGHT ON CRUDE LIPIDS EXTRACTED FROM FRESH AND FROZEN VEGETABLESa,b,c

Journal of food science, 1956-03, Vol.21 (2), p.254-263

Lee, Frank A.

1956

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THE EFFECT OF SUNLIGHT ON CRUDE LIPIDS EXTRACTED FROM FRESH AND FROZEN VEGETABLES a, b, c

Journal of food science, 1956-03, Vol.21 (2), p.254-263

Lee, Frank A.

1956

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THE EFFECT OF SUNLIGHT ON CRUDE LIPIDS EXTRACTED FROM FRESH AND FROZEN VEGETABLES

Journal of food science, 1956-03, Vol.21 (2), p.254-263

Lee, Frank A.

1956

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CHEMICAL CHANGES TAKING PLACE IN THE CRUDE LIPIDS DURING THE STORAGE OF FROZEN RAW VEGETABLES

Journal of food science, 1954-01, Vol.19 (1-6), p.515-520

LEE, FRANK A.

1954

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CHEMICAL CHANGES TAKING PLACE IN THE CRUDE LIPIDS DURING THE STORAGE OF FROZEN RAW VEGETABLESa

Journal of food science, 1954-01, Vol.19 (1‐6), p.515-520

LEE, FRANK A.

1954

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Proteins

Basic Food Chemistry, 1983, p.133-176

Lee, Frank

1983

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The Vitamins

Basic Food Chemistry, 1983, p.199-224

Lee, Frank

1983

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Water and Solutions

Basic Food Chemistry, 1983, p.9-24

Lee, Frank

1983

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Alcoholic Fermentation

Basic Food Chemistry, 1983, p.323-341

Lee, Frank

1983

Volltextzugriff (PDF)

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Basic Food Chemistry

Measurement of CFA-Induced Hyperalgesia and Morphine-Induced Analgesia in Rats: Dorsal vs Plantar Mechanical Stimulation of the Hindpaw

Basic food chemistry

Fabrication of Bi-Doped TiO2 Spheres with Ultrasonic Spray Pyrolysis and Investigation of Their Visible-Light Photocatalytic Properties

Lees' Process Safety Essentials: Hazard Identification, Assessment and Control

Vitamin Retention in Blanched Carrots. Alcohol-Insoluble Solidsas A Reference Base

Effect of Sunlight on Mixtures of Vegetable Oils and Pigments

A Chemical Effect of Ethylene during the Storage of Peas

ERRORS IN THE DETERMINATION OF HYDROGEN SULFIDE

Determination of Fatty Acids of Lower Molecular Weight by Gas Chromatography

SOME CACODYL DERIVATIVES

Rx for obsolescence: Shakespeare, Sophocles, and the Renaissance engineer - All are part of a plea for speaking out for technology

THE EFFECT OF BLANCHING ON THE CARBONYL CONTENT OF THE CRUDE LIPID DURING THE STORAGE OF FROZEN PEAS

THE EFFECT OF BLANCHING ON THE CARBONYL CONTENT OF THE CRUDE LIPID DURING THE STORAGE OF FROZEN PEASa

Photosynthesis

Coffee

THE EFFECT OF SUNLIGHT ON CRUDE LIPIDS EXTRACTED FROM FRESH AND FROZEN VEGETABLESa,b,c

THE EFFECT OF SUNLIGHT ON CRUDE LIPIDS EXTRACTED FROM FRESH AND FROZEN VEGETABLES a, b, c

THE EFFECT OF SUNLIGHT ON CRUDE LIPIDS EXTRACTED FROM FRESH AND FROZEN VEGETABLES

CHEMICAL CHANGES TAKING PLACE IN THE CRUDE LIPIDS DURING THE STORAGE OF FROZEN RAW VEGETABLES

CHEMICAL CHANGES TAKING PLACE IN THE CRUDE LIPIDS DURING THE STORAGE OF FROZEN RAW VEGETABLESa

Proteins

The Vitamins

Water and Solutions

Alcoholic Fermentation

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