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1.
Book reviews     
Food analysis by hplc.
Handbook of Applied Mycology
Biotechnology and Food Quality  相似文献   

2.
3.
Book reviews     
Book reviews in this articles:
New International Dictionary of Refrigeration . International Institute of Refrigeration, Paris, 1976.
Animal Feed from Waste Materials. Food Technology Review No 46 . By M. T. Gillies.  相似文献   

4.
Book reviews     
Book reviews in this articles:
Food-borne Micro organisms of Public Health Significance (2 Vols). Ed. by K. A. Buckle, R. A. Edwards, M. J. Eyles, G. H. Fleet and W. G. Morrell.
Cheese . By J. G. Davis  相似文献   

5.
Book reviews     
Books review in this article:
Starch and its Components. By W. B anks and C. T. G reenwood
Water Relations of Foods. Ed. by R. B. D uckworth
Protein Nutritional Quality of Foods and Feeds. Ed. by M. F riedman
Fresh Meat Technology. By E. K armas
Single Cell Protein II. Ed. by S. R. T annenbaum and D. I. G. W ang  相似文献   

6.
7.
Book reviews     
Book reviews in this articles:
Bioactive Volatile Compounds from Plants. Edited by Roy Teranishi, Ron G. Buttery and Hiroshi Sugisawa.
Principles of Enzymology for the Food Sciences, 2nd edn. By John R. Whitaker.
Food Proteins: Recent Developments in Functionality and Processing Effects. (Food Reviews International
Water-Soluble Vitamin Assays in Human Nutrition By G.F.M. Ball.
Protein Structure-Function Relationships in Foods. Edited by R.Y. Yada, R.L. Jackman and J.L. Smith.
The Glassy State in Foods. Edited by J.M.V. Blanshard and P.J. Lillford.
Edible Coatings and Films to Improve Food Quality. Edited by John M. Krochta, Elizabeth A. Baldwin and Myrna Nisperos-Carriedo.
Food Analysis: Theory and Practice , 3rd edn. By Yeshajahu Pomeranz and Clifton E. Meloan.  相似文献   

8.
Book reviews     
Books review in this article:
Food Biotechnology: Techniques and Applications. By Gauri S. Mittal
Sanitation in Food Processing, 2nd edition. By John A. Trailer
Cane Sugar Handbook, 12th edition. By James C.P. Chen & Chung-Chi Chou
Bioprocess Production of Flavor, Fragrance, and Color Ingredients. Edited by Alan Gabelman
Protein Functionality in Food Systems. Edited by Navam S. Hettiarachchy and Gregory R. Ziegler
Fermented Beverage Production. Edited by A.G.H. Lee and J.R. Piggott
Food Safety 1994. Edited by M.E. Doyle et al.
Structure-Function Properties of Food Proteins. Edited by Lance G. Phillips, Dana M. Whitehead and John Kinsella
Cell Adhesion: Fundamentals and Biotechnological Applications. Edited by Martin A. Hjortso and Joseph W. Roos
Handbook of Brewing. Edited by William A. Hardwick  相似文献   

9.
Book reviews     
Biscuits, Cookies and Crackers, vol. 1, The Principles of the Craft. By P. Wade
Food: The Chemistry of its Components. By T. P. Coultate
Food Science, Nutrition and Health, 5th edn. By B. A. Fox & A. G. Cameron
Polysaccharides, Syntheses, Modifications and Structure/Property Relations. Studies in Organic Chemistry 36. By M. Yalpani
Food Biotechnology (Cambridge Series in Biotechnology-7). By R. Angold, G. Beech & J. Taggart
Handbook of Sugar Separations in Foods by HPLC. By P. E. Shaw
The Human Food Chain. Edited by C. R. W. Spedding
Meat Freezing: A Source Book. By B. W. Berry & K. F. Leddy  相似文献   

10.
Book reviews     
Book Reviewed in this Article:
Biological Reference Materials: Availability, Uses, and Need for Validation of Nutrient Measurement. Edited by Wayne R. Wolf.
Fat-Soluble Vitamins: Their Biochemistry and Applications. Edited by Anthony T. Diplock
Foreign Bodies in Foods. Proceedings of a Symposium, 19 June, 1985. Chipping Campden
Food Packaging and Preservation: Theory and Practice. Edited by M. Mathlouthi.
Oats: Chemistry and Technology. Edited by Francis H. Webster. St Paul, Minn.
Nutritional and Toxicological Aspects of Food Safety. Edited by Mendel Friedman.
The Quality of Frozen Foods. By Mogens Jul.
Modern Methods of Food Analysis. Edited by Kent K. Stewart & John R. Whitaker.
Chemical Changes in Food during Processing. Edited by Thomas Richardson and John W. Finley.
United States Food Laws, Regulations and Standards, 2 vols, 2nd edition. By Y.H. Hui.
Modern Food Microbiology, 3rd edition. By James M. Jay.
General Microbiology, 6th edition. By Hans G. Schlegel assisted by Karin Schmidt, translated by Margot Kogut.
The History of Food Preservation. By Stuart Thorne.
Food Composition and Nutrition Tables, 1986/87. 3rd edition. By S.W. Souci, W. Fachmann and H. Kraut.  相似文献   

11.
Book reviews     
Book review in this Article
Shelf Life Studies of Foods and Beverages. Edited by George Charalambous.
Milk and Milk Products: Technology, Chemistry and Microbiology. By Alan H. Varnam & Jane P. Sutherland.
Fish and Fish Products. 3rd Supplement to McCance & Widdowson's The Composition of Foods , 5th edition. By B. Holland, J. Brown & D.H. Buss
Food Industries Manual, 23rd edition. Edited by M.D. Ranken & R.C. Kill.
Flavor Science: Sensible Principles and Techniques. Edited by Terry E. Acree & Roy Teranishi.
New Food Product Development: From Concept to Marketplace. By Gordon W. Fuller.
Food: the Definitive Guide. By Tom Coultate & Jill Davies.
Cost-Benefit Aspects of Food Irradiation Processing.  相似文献   

12.
13.
14.
Book reviews     
Book reviewed in this articles.
Foodborne Diseases . Edited by D.O. Cliver.
Food Irradiation and the Chemist . Edited by D.E. Johnston & M.H. Stevenson.
Vegetable Processing . Edited by D. Arthey & C. Dennis.
Experimental Food Science . 3rd edn. Edited by M.P. Penfield & A.M. Campbell.
The Food Revolution . Edited by T. Saunders & P. Bazalgette.
Processing and Packaging of Heat Preserved Foods . Edited by J.A.G. Rees & J. Bettison.  相似文献   

15.
Book reviews     
The following books are reviewed.

The feminist teacher anthology GAIL E. COHEE, ELISABETH DAUMER, THERESA D. KEMP, PAULA M. KREBS, SUE A. LAFKY & SANDRA RUNZO (Eds) (1998) New York: Teachers College Press. 271 pp. ISBN 0 8077 6295 4, paperback

Universities and Globalization: critical perspectives JAN CURRIE & JANICE NEWSON (Eds) (1998) London: Sage Publications. 313 pp. ISBN 0 7619 1066 2, paperback  相似文献   

16.
17.
Book reviews     
Hydrogels and Biodegradable Polymers for Bioapplications, R.M. Ottenbrite, S.J. Huang and K. Pork, Am. Chem. Society, ACS Symposium Series 627, Washington, DC, 268 pgs.

Plant Cell, Tissue and Organ Culture Fundamental Methods, O.L. Gamborg and G.C. Phillips, Springer‐Verlag GmbH & Co. KG, Berlin Heidelberg New York, 1995 86 figures, 358 pages, Hardcover DM 128.00, ISBN 3–540–58068–9

Flavor Technology Physical Chemistry, Modification, and Process, C.‐T. Ho, C.‐T. Tan and C.‐O. Tong, Am. Chem. Society, ACS Symposium Series 610, Washington, DC 1995, 266 pg.  相似文献   

18.
Book reviews     
Book Reviewed in this Article:
Meat Hygiene, 8th edition. By J. G. Gracey
Statistical Procedures in Food Research. Edited by John R. Piggott
Autoxidation of Unsaturated Lipids. Edited by H. W.-S. Chan
Food Legislation of the UK, 2nd edition. By D. J. Jukes
Seafoods and Fish Oils in Human Health and Disease. By John E. Kinsella
Starch: Properties and Potential. Edited by T. Galliard  相似文献   

19.
20.
Book reviews     
Book Reviewed in this Article:
Ultra-high-temperature Processing Milk and Milk Products.
Cassava in Food, Feed and Industry.
Industrialisation of Indigenous Fermented Foods.
Food Acceptability.
Automatic Control and Optimisation of Food Processes.
Edible Mushrooms and their Cultivation.
Genetic Engineering Fundamentals: An Introduction to Principles and Applications.  相似文献   

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