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	1.	The effect of sulphur dioxide on oxidising enzyme systems in plant tissues. [electronic resource] by Haisman, D R Producer: 19741114 In: Journal of the science of food and agriculture vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Oxidation systems in fruits and vegetables--their relation to the quality of preserved products. [electronic resource] by Aylward, F Haisman, D R Producer: 19700109 In: Advances in food research vol. 17 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The enzymic hydrolysis of amygdalin. [electronic resource] by Haisman, D R Knight, D J Producer: 19671004 In: The Biochemical journal vol. 103 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	ELASTICITY COEFFICIENTS AND TEXTURE OF COOKED DRIED PEAS. [electronic resource] by CREAN, D E HAISMAN, D R Producer: 19961201 In: Journal of the science of food and agriculture vol. 16 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Catty odours in food: the reaction between mesityl oxide and sulphur compounds in foodstuffs. [electronic resource] by Aylward, F Coleman, G Haisman, D R Producer: 19680215 In: Chemistry & industry vol. 37 Availability: No items available. Save to lists Add to cart (remove)
	6.	Catty odours in food: reactions between hydrogen sulphide and unsaturated ketones. [electronic resource] by Pearce, T J Peacock, J M Aylward, F Haisman, D R Producer: 19680215 In: Chemistry & industry vol. 37 Availability: No items available. Save to lists Add to cart (remove)