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1.
《International Journal of Food Science & Technology》1989,24(2):223-231
Book Reviewed in this Article:
Perinatal Nutrition. Edited by B. S. Lindblad.
Durum Chemistry and Technology . Edited by G. Fabriani and Claudia Lintas.
Tropical Fruit Processing . Edited by J. Jagtiani, H. T. Chan, Jr. and W. S. Sakai.
Ion-exchange Chromatography of Proteins. By S. Yamamoto, K. Nakanighi & R. Matsumo.
L'Industrie Alimentaire Halieutique. Vol. 3, Parts 1 and 2. By M. Sainclivier.
Designing Foods: Animal Product Option in the Market Place.
Irradiation of Dry Food Ingredients. By F. Farkas.
Food Structure: Its Creation and Evaluation . Edited by J. R. Mitchell and J. M. V. Blanshard. 相似文献
Perinatal Nutrition. Edited by B. S. Lindblad.
Durum Chemistry and Technology . Edited by G. Fabriani and Claudia Lintas.
Tropical Fruit Processing . Edited by J. Jagtiani, H. T. Chan, Jr. and W. S. Sakai.
Ion-exchange Chromatography of Proteins. By S. Yamamoto, K. Nakanighi & R. Matsumo.
L'Industrie Alimentaire Halieutique. Vol. 3, Parts 1 and 2. By M. Sainclivier.
Designing Foods: Animal Product Option in the Market Place.
Irradiation of Dry Food Ingredients. By F. Farkas.
Food Structure: Its Creation and Evaluation . Edited by J. R. Mitchell and J. M. V. Blanshard. 相似文献
2.
《Journal of Food Biochemistry》1987,11(2):177-177
Book reviewed in this article:
Protein Tailoring for Food and Medical Uses , Edited by R.E. Feeney and J.R. Whitaker
Oats: Chemistry and Technology , Edited by Francis H. Webster
Interaction of the Chemical Senses with Nutrition , Edited by M.R. Kare and J.G. Brand
Food Irradiation , by Walter M. Urbain.
Citrus Fruits and Their Products , by S.V. Ting and R.L. Rouseff
Biochemistry of Plant Cell Walls —Society for Experimental Biology Seminar, Series 28 , Edited by C.T. Brett and J.R. Hillman
Fundamentals of Dough Rheology , Edited by H. Faridi and J.M. Faubion 相似文献
Protein Tailoring for Food and Medical Uses , Edited by R.E. Feeney and J.R. Whitaker
Oats: Chemistry and Technology , Edited by Francis H. Webster
Interaction of the Chemical Senses with Nutrition , Edited by M.R. Kare and J.G. Brand
Food Irradiation , by Walter M. Urbain.
Citrus Fruits and Their Products , by S.V. Ting and R.L. Rouseff
Biochemistry of Plant Cell Walls —Society for Experimental Biology Seminar, Series 28 , Edited by C.T. Brett and J.R. Hillman
Fundamentals of Dough Rheology , Edited by H. Faridi and J.M. Faubion 相似文献
3.
《International Journal of Food Science & Technology》1992,27(1):99-110
Book review in this Article
The Packaging User's Handbook . Edited by F.A. Paine.
The Potatoes of South America: Bolivia . Edited by C.M. Ochoa, translated by D. Ugent. Cambridge.
Handbook of World Food Legumes , Vols I; II; and III. Edited by D.K. Salunkhe & S.S. Kadam.
Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages . Edited by D. Hicks.
Enzymes in Industry Production and Applications . Edited by Wolfgang Gerhartz.
Omega-3 Fatty Acids in Health and Disease . Edited by R.S. Lees & M. Karel.
Food Technology in the Year 2000 . Edited by S. Lindroth & S.S.I. Ryynanen.
Fundamentals of Food Process Engineering , 2nd edn. Edited by R.T. Toledo.
Food Additive User's Handbook . Edited by J. Smith.
Automation in the Food Industry . Edited by C.A. Moore.
Milk Fat: Production, Technology and Utilization . Edited by K.K. Rajah & K.J. Burgess. 相似文献
The Packaging User's Handbook . Edited by F.A. Paine.
The Potatoes of South America: Bolivia . Edited by C.M. Ochoa, translated by D. Ugent. Cambridge.
Handbook of World Food Legumes , Vols I; II; and III. Edited by D.K. Salunkhe & S.S. Kadam.
Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages . Edited by D. Hicks.
Enzymes in Industry Production and Applications . Edited by Wolfgang Gerhartz.
Omega-3 Fatty Acids in Health and Disease . Edited by R.S. Lees & M. Karel.
Food Technology in the Year 2000 . Edited by S. Lindroth & S.S.I. Ryynanen.
Fundamentals of Food Process Engineering , 2nd edn. Edited by R.T. Toledo.
Food Additive User's Handbook . Edited by J. Smith.
Automation in the Food Industry . Edited by C.A. Moore.
Milk Fat: Production, Technology and Utilization . Edited by K.K. Rajah & K.J. Burgess. 相似文献
4.
《International Journal of Food Science & Technology》1990,25(3):364-376
Immunoassays for Veterinary and Food Analysis—1. Edited by B. A. Morris, M. N. Clifford & R. Jackman
Dictionary of Food and Nutrition By J. Adrian, G. Legrand & R. Frangne
Vegetable Breeding, vols. 1–3. Florida: By Kalloo. CRC Press, 1988
Food Toxicology. A Perspective on the Relative Risks . Edited by S. L. Taylor & R. A. Scanlan
Chitin and Chitosan—Sources, Chemistry, Biochemistry, Physical Properties and Applications . Edited by G. Skjak-Braek, T. Anthonsen
Chemical Senses, vol. 1. Receptor events and transduction in taste and olfaction. Edited by J. G. Brand, J. H. Teeter, R. H. Cagan & M. R. Kare
The Chemistry and Technology of Edible Oils and Fats and their High Fat Products . By G. Hoffman
Rapid Assessment of Community Nutrition Problems – A Case Study of Parbhani, India . By P. Kashyap & R. H. Young
Water and Food Quality, Edited by T. M. Hardman
The Science and Technology of Whiskies, Edited by J. R. Piggott, R. Sharp & R. E. B. Duncan
Rancidity in Foods, 2nd edn. Edited by J. C. Allen & R. J. Hamilton
Safety of Irradiated Foods, By J. F. Diehl 相似文献
Dictionary of Food and Nutrition By J. Adrian, G. Legrand & R. Frangne
Vegetable Breeding, vols. 1–3. Florida: By Kalloo. CRC Press, 1988
Food Toxicology. A Perspective on the Relative Risks . Edited by S. L. Taylor & R. A. Scanlan
Chitin and Chitosan—Sources, Chemistry, Biochemistry, Physical Properties and Applications . Edited by G. Skjak-Braek, T. Anthonsen
Chemical Senses, vol. 1. Receptor events and transduction in taste and olfaction. Edited by J. G. Brand, J. H. Teeter, R. H. Cagan & M. R. Kare
The Chemistry and Technology of Edible Oils and Fats and their High Fat Products . By G. Hoffman
Rapid Assessment of Community Nutrition Problems – A Case Study of Parbhani, India . By P. Kashyap & R. H. Young
Water and Food Quality, Edited by T. M. Hardman
The Science and Technology of Whiskies, Edited by J. R. Piggott, R. Sharp & R. E. B. Duncan
Rancidity in Foods, 2nd edn. Edited by J. C. Allen & R. J. Hamilton
Safety of Irradiated Foods, By J. F. Diehl 相似文献
5.
《Journal of texture studies》1998,29(2):233-238
PRINCIPLES OF COLLOID AND SURFACE CHEMISTRY.
THE GLASSY STATE IN FOODS. J.M.V. Blanchard and P.J. Lillford (eds.)
RHEOLOGY OF INDUSTRIAL POLYSACCHARIDES: THEORY AND APPLICATIONS. R. Lapasin and S. Pricl. Chapman and Hall, 115 Fifth Avenue, New York, $199.95.
NUTRACEUTICALS: DESIGNER FOODS III—GARLIC, SOY AND LICORICE. Edited by Paul A. Lachance, 1997. 375 Pages, Food & Nutrition Press, Inc., Trumbull, Connecticut. ISBN: 0–917678–40–0, $110.00. 相似文献
THE GLASSY STATE IN FOODS. J.M.V. Blanchard and P.J. Lillford (eds.)
RHEOLOGY OF INDUSTRIAL POLYSACCHARIDES: THEORY AND APPLICATIONS. R. Lapasin and S. Pricl. Chapman and Hall, 115 Fifth Avenue, New York, $199.95.
NUTRACEUTICALS: DESIGNER FOODS III—GARLIC, SOY AND LICORICE. Edited by Paul A. Lachance, 1997. 375 Pages, Food & Nutrition Press, Inc., Trumbull, Connecticut. ISBN: 0–917678–40–0, $110.00. 相似文献
6.
《Journal of Food Biochemistry》1986,10(4):321-337
Book Reviews in this article.
A Practical Guide to Enzymology , Clarence H. Suelter.
Rice: Chemistry and Technology , 2nd edition, Edited by B.O. Juliano.
Fungi and Food Spilage , Edited by John I. Pitt and Alisa D. Hocking.
Gums and Stabilizers for the Food Industry 3 , Edited by G.O. Phillips, D.J. Wedlock and P.A. Williams.
Developments in Meat Science - 3 , Edited by Ralston Lawrie.
Biochemical Identification of Meat Species. , Edited by R.L.S. Patterson.
COFFEE: Volume 1 - Chemistry , Edited by R.J. Clarke and R. Macrae.
Handbook of Food and Beverage Stability , Edited by George Charalambous.
The Shelf Life of Foods and Beverages , Edited by George Charalambous.
Role of Chemistry in the Quality of Processed Food , Edited by Owen R. Fennema, Wei Hsien Chang and Cheng-Yi Lii.
Analysis of Oils and Fats , Edited by R.J. Hamilton and J.B. Rossell.
Methods in Enzymology, Vitamins and Coenzymes, Volume 122, Part G, 456 pp. and Methods in Enzymology, Vitamins and Coenzymes, Volume 123, Part H. 476 pp. Edited by F. Chytil and D.B. McCormick.
Methods in Enzymology . Volume 118, Plant Molecular Biology, Edited by Arthur Weissbach and Herbert Weissbach.
The Polysaccharides , Vol. 3, Edited by Gerald O. Aspinall.
Functional Properties of Food Macromolecules , Edited by J.R. Mitchell and D.A. Ledward. 相似文献
A Practical Guide to Enzymology , Clarence H. Suelter.
Rice: Chemistry and Technology , 2nd edition, Edited by B.O. Juliano.
Fungi and Food Spilage , Edited by John I. Pitt and Alisa D. Hocking.
Gums and Stabilizers for the Food Industry 3 , Edited by G.O. Phillips, D.J. Wedlock and P.A. Williams.
Developments in Meat Science - 3 , Edited by Ralston Lawrie.
Biochemical Identification of Meat Species. , Edited by R.L.S. Patterson.
COFFEE: Volume 1 - Chemistry , Edited by R.J. Clarke and R. Macrae.
Handbook of Food and Beverage Stability , Edited by George Charalambous.
The Shelf Life of Foods and Beverages , Edited by George Charalambous.
Role of Chemistry in the Quality of Processed Food , Edited by Owen R. Fennema, Wei Hsien Chang and Cheng-Yi Lii.
Analysis of Oils and Fats , Edited by R.J. Hamilton and J.B. Rossell.
Methods in Enzymology, Vitamins and Coenzymes, Volume 122, Part G, 456 pp. and Methods in Enzymology, Vitamins and Coenzymes, Volume 123, Part H. 476 pp. Edited by F. Chytil and D.B. McCormick.
Methods in Enzymology . Volume 118, Plant Molecular Biology, Edited by Arthur Weissbach and Herbert Weissbach.
The Polysaccharides , Vol. 3, Edited by Gerald O. Aspinall.
Functional Properties of Food Macromolecules , Edited by J.R. Mitchell and D.A. Ledward. 相似文献
7.
《Journal of Food Biochemistry》1980,4(2):139-146
Book Reviews in this article.
Developments in Meat Science - 1. Edited by Ralston Lawrie.
Developments in Food Carbohydrate - 2. Edited by C. K. Lee.
Dietary Fibers: Chemistry and Nutrition. Edited by G. E. Inglett and S. Ingemar Falkehag.
Food and Health: Science and Technology. Edited by G. G. Birch and K. J. Parker.
Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds. by N. A. M. Eskin. 相似文献
Developments in Meat Science - 1. Edited by Ralston Lawrie.
Developments in Food Carbohydrate - 2. Edited by C. K. Lee.
Dietary Fibers: Chemistry and Nutrition. Edited by G. E. Inglett and S. Ingemar Falkehag.
Food and Health: Science and Technology. Edited by G. G. Birch and K. J. Parker.
Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds. by N. A. M. Eskin. 相似文献
8.
《International Journal of Food Science & Technology》1994,29(2):205-225
Book review in this Article
Food Extrusion Science and Technology. Edited by J.L. Kokini, Chi-Tang Ho & M.V. Karwe.
Food Labelling Data for Manufacturers. Prepared by the Royal Society of Chemistry and the Ministry of Agriculture, Fisheries and Food.
Fatty Acids in Foods and Their Health Impications. Edited by Ching-Kuang Chow.
Dairy Science and Technology Handbook. Edited by Y.H. Hui.
Technology of Reduced-Additive Foods. Edited by J. Smith.
Rice Process Technology. By S. Bandyopadhyay & N.C. Roy.
Exploitation of Microorganisms. Edited by D. Gareth Jones.
Antimicrobials in Foods, 2nd edition. Edited by P. Michael Davidson & Alfred Larry Branen.
Lactic Acid Bacteria. Edited by Seppo Salminen & Atte von Wright.
Safeguarding Food Quality. Edited by H. Sommer, B. Petersen & P.V. Wittke.
Food Poisoning and Food Hygiene, 6th edition. Betty C. Hobbs & Diane Roberts.
Mil and Dairy Products. Edited by Ionel Rosenthal.
Biotechnological Innovations in Food Processing. Edited by Open Universiteit, Netherlands & Thames Polytechnic.
Flexible Food Packaging Questions and Answers. Edited by Arthur Hirsch.
Feeding and the texture of Food. Edited by J.F.V. Vincent & P.J Lillford.
Encyclopaedia of Food Science and Technology (4 volumes). Edited by Y.H. Hui.
Human Nutrition A Continuing Debate. Edited by M. Eastwood, C. Edwards & D. Parry. 相似文献
Food Extrusion Science and Technology. Edited by J.L. Kokini, Chi-Tang Ho & M.V. Karwe.
Food Labelling Data for Manufacturers. Prepared by the Royal Society of Chemistry and the Ministry of Agriculture, Fisheries and Food.
Fatty Acids in Foods and Their Health Impications. Edited by Ching-Kuang Chow.
Dairy Science and Technology Handbook. Edited by Y.H. Hui.
Technology of Reduced-Additive Foods. Edited by J. Smith.
Rice Process Technology. By S. Bandyopadhyay & N.C. Roy.
Exploitation of Microorganisms. Edited by D. Gareth Jones.
Antimicrobials in Foods, 2nd edition. Edited by P. Michael Davidson & Alfred Larry Branen.
Lactic Acid Bacteria. Edited by Seppo Salminen & Atte von Wright.
Safeguarding Food Quality. Edited by H. Sommer, B. Petersen & P.V. Wittke.
Food Poisoning and Food Hygiene, 6th edition. Betty C. Hobbs & Diane Roberts.
Mil and Dairy Products. Edited by Ionel Rosenthal.
Biotechnological Innovations in Food Processing. Edited by Open Universiteit, Netherlands & Thames Polytechnic.
Flexible Food Packaging Questions and Answers. Edited by Arthur Hirsch.
Feeding and the texture of Food. Edited by J.F.V. Vincent & P.J Lillford.
Encyclopaedia of Food Science and Technology (4 volumes). Edited by Y.H. Hui.
Human Nutrition A Continuing Debate. Edited by M. Eastwood, C. Edwards & D. Parry. 相似文献
9.
《International Journal of Food Science & Technology》1990,25(2):233-245
Economics of Food Processing in the United States. Edited by C. O. McCorkle
Plenty and Want. By J. Burnett
Biscuits, Cookies and Crackers, vol. 2. The biscuit making process. By N. Almond
Process Engineering in the Food Industry: Developments and Opportunities . Edited by R. W. Field & J. A. Howell
Principles and Practice of Chromatography. Ellis Horwood series in Analytical Chemistry. By B. Ravindranath
Wheat: Chemistry and Technology, vols. 1 and 2. Edited by Y. Pomeranz
Postharvest: An Introduction to the Physiology and Handling of Fruit and Vegetables. By R. B. H. Wills, W. B. McGlasson, D. Graham
Micronutrients in milk and milk based food products. Edited by E. Rennar
International Food Regulation Handbook—Policy, Science and Law. Edited by R. D. Middlekauff & P. Shubik
Developments in Food Preservation, vol. 5. Edited by S. Thorne
Essential Food Hygiene. By R. J. Donaldson
Dichlorvos: The WHO Environmental Health Criteria Series No. 79
Evaluation of Certain Food Additives and Contaminants. World Health Organization Technical Report Series 776
Cypermethrin: The WHO Environmental Health Criteria Series No. 82.
DDT and its Derivatives: The WHO Environmental Health Criteria Series No. 83.
2,4-Dichlorophenoxyacetic Acid (2,4-D): The WHO Environmental Health Criteria Series No. 84
Lead: The WHO Environmental Health Criteria Series No. 85
Mercury: The WHO Environmental Health Criteria Series No. 85. 相似文献
Plenty and Want. By J. Burnett
Biscuits, Cookies and Crackers, vol. 2. The biscuit making process. By N. Almond
Process Engineering in the Food Industry: Developments and Opportunities . Edited by R. W. Field & J. A. Howell
Principles and Practice of Chromatography. Ellis Horwood series in Analytical Chemistry. By B. Ravindranath
Wheat: Chemistry and Technology, vols. 1 and 2. Edited by Y. Pomeranz
Postharvest: An Introduction to the Physiology and Handling of Fruit and Vegetables. By R. B. H. Wills, W. B. McGlasson, D. Graham
Micronutrients in milk and milk based food products. Edited by E. Rennar
International Food Regulation Handbook—Policy, Science and Law. Edited by R. D. Middlekauff & P. Shubik
Developments in Food Preservation, vol. 5. Edited by S. Thorne
Essential Food Hygiene. By R. J. Donaldson
Dichlorvos: The WHO Environmental Health Criteria Series No. 79
Evaluation of Certain Food Additives and Contaminants. World Health Organization Technical Report Series 776
Cypermethrin: The WHO Environmental Health Criteria Series No. 82.
DDT and its Derivatives: The WHO Environmental Health Criteria Series No. 83.
2,4-Dichlorophenoxyacetic Acid (2,4-D): The WHO Environmental Health Criteria Series No. 84
Lead: The WHO Environmental Health Criteria Series No. 85
Mercury: The WHO Environmental Health Criteria Series No. 85. 相似文献
10.
《International Journal of Food Science & Technology》1981,16(6):705-711
Book reviews in this articles:
Fluidization . Ed. by J. R. Grace and J. M. Matsen.
Chemistry and the Food System. A Study by the Committee on Chemistry and Public Affairs .
Fundamentals of Food Process Engineering . By R. T. Toledo.
Advances in Catering Technology . Ed. by George Glew.
Le Conserve di Pomodoro (Tomato Preserves) . By Carlo Leoni and Giancarlo Bellucci.
Seaweeds and their Uses . 3rd edn. By V. J. Chapman and D. J. Chapman. 相似文献
Fluidization . Ed. by J. R. Grace and J. M. Matsen.
Chemistry and the Food System. A Study by the Committee on Chemistry and Public Affairs .
Fundamentals of Food Process Engineering . By R. T. Toledo.
Advances in Catering Technology . Ed. by George Glew.
Le Conserve di Pomodoro (Tomato Preserves) . By Carlo Leoni and Giancarlo Bellucci.
Seaweeds and their Uses . 3rd edn. By V. J. Chapman and D. J. Chapman. 相似文献
11.
《International Journal of Food Science & Technology》1989,24(3):347-360
Book Reviewed in this Article:
Micro-algal Biotechnology. Edited by Michael A. Borowitzka and Lesley J. Borowitzka.
Advances in Cereal Science and Technology, Volume IX . Edited by Yeshajaha Pomeranz.
Sucrose . Edited by Gaston Vettorazzi & Ian Macdonald.
Preconcentration and Drying of Food Materials . By S. Bruin.
Low-calorie Products . Edited by G. G. Birch & M. G. Lindley.
Food Preservation by Moisture Control . Edited by C. C. Seow.
Nutrient Interactions . IFT Basic Symposium Series. Edited by C. E. Bodwell & J. W. Erdman Jr. Marcel Dekker Inc.
Meat Science, Milk Science & Technology . (World Animal Science, B3). Edited by H. R. Cross and A. J. Overby.
Single Cell Oil . Edited by R.S. Moreton.
Progress in Industrial Microbiology 25: Computers in fermentation technology . Edited by M. E. Bushell.
Trace Minerals in Foods (Food Science & Technology Series/28) . Edited by Kenneth T. Smith.
Adulteration of Fruit Juice Beverages . Edited by Steven Nagy, John A. Attaway and Martha E. Rhodes. 相似文献
Micro-algal Biotechnology. Edited by Michael A. Borowitzka and Lesley J. Borowitzka.
Advances in Cereal Science and Technology, Volume IX . Edited by Yeshajaha Pomeranz.
Sucrose . Edited by Gaston Vettorazzi & Ian Macdonald.
Preconcentration and Drying of Food Materials . By S. Bruin.
Low-calorie Products . Edited by G. G. Birch & M. G. Lindley.
Food Preservation by Moisture Control . Edited by C. C. Seow.
Nutrient Interactions . IFT Basic Symposium Series. Edited by C. E. Bodwell & J. W. Erdman Jr. Marcel Dekker Inc.
Meat Science, Milk Science & Technology . (World Animal Science, B3). Edited by H. R. Cross and A. J. Overby.
Single Cell Oil . Edited by R.S. Moreton.
Progress in Industrial Microbiology 25: Computers in fermentation technology . Edited by M. E. Bushell.
Trace Minerals in Foods (Food Science & Technology Series/28) . Edited by Kenneth T. Smith.
Adulteration of Fruit Juice Beverages . Edited by Steven Nagy, John A. Attaway and Martha E. Rhodes. 相似文献
12.
《International Journal of Food Science & Technology》1989,24(1):115-120
Book Reviewed in this Article:
Healthy Eating . By Isabel Skypala.
Food Protection Technology. Edited by C. W. Felix.
Food Engineering Data Handbook. By G. D. Hayes.
Manual of Pesticide Residue Analysis , Volume 1.
Toxicological Evaluation of Certain Food Additives , Volume 22.
Interaction of the Chemical Senses with Nutrition. Edited by M. R. Kare and J. G. Brand. 相似文献
Healthy Eating . By Isabel Skypala.
Food Protection Technology. Edited by C. W. Felix.
Food Engineering Data Handbook. By G. D. Hayes.
Manual of Pesticide Residue Analysis , Volume 1.
Toxicological Evaluation of Certain Food Additives , Volume 22.
Interaction of the Chemical Senses with Nutrition. Edited by M. R. Kare and J. G. Brand. 相似文献
13.
《Journal of texture studies》1988,19(2):199-202
Book Reviewed in This Article:
Applications of Mass Spectrometry in Food Science . Edited by J. Gilbert
Recent Advances in Chemistry and Technology of Fats and Oils . Edited by R. J. Hamilton and A. Bhati
Handbook of Industrial Drying . A. S. Majumdar
Food Structure and Behaviour . J. M. V. Blanshard and P. Lillford
Extrusion Technology for the Food Industry . C. O'Connor 相似文献
Applications of Mass Spectrometry in Food Science . Edited by J. Gilbert
Recent Advances in Chemistry and Technology of Fats and Oils . Edited by R. J. Hamilton and A. Bhati
Handbook of Industrial Drying . A. S. Majumdar
Food Structure and Behaviour . J. M. V. Blanshard and P. Lillford
Extrusion Technology for the Food Industry . C. O'Connor 相似文献
14.
《International Journal of Food Science & Technology》1988,23(2):209-219
Book Reviewed in this Article:
Corn: Chemistry and Technology. Edited by Stanley A. Watson & Paul E. Ramstead
Low Digestibility Carbohydrates. Edited by D. C. Leegwater, V. J.
Solid/Liquid Separation Equipment Scale-up, 2nd edition. Edited by Derek B. Purchas & Richard J. Wakeman
Trace Elements in Human and Animal Nutrition, Volume 2, 5th edition. Edited by Walter Mertz
Coffee. Volume 2: Technology. Edited by R. J. Clarke and R. Macrae
Fermented Foods of the World. By Geoffrey Campbell-Platt
Food Texture: Instrumental and Sensory Measurement. Edited by Howard R. Moskowitz
Response Surfaces: Designs and Analyses. By Andre I. Khuri and John A. Cornell
Water Activity: Theory and Applications to Food. Edited by Louis B. Rockland and R. Beuchat 相似文献
Corn: Chemistry and Technology. Edited by Stanley A. Watson & Paul E. Ramstead
Low Digestibility Carbohydrates. Edited by D. C. Leegwater, V. J.
Solid/Liquid Separation Equipment Scale-up, 2nd edition. Edited by Derek B. Purchas & Richard J. Wakeman
Trace Elements in Human and Animal Nutrition, Volume 2, 5th edition. Edited by Walter Mertz
Coffee. Volume 2: Technology. Edited by R. J. Clarke and R. Macrae
Fermented Foods of the World. By Geoffrey Campbell-Platt
Food Texture: Instrumental and Sensory Measurement. Edited by Howard R. Moskowitz
Response Surfaces: Designs and Analyses. By Andre I. Khuri and John A. Cornell
Water Activity: Theory and Applications to Food. Edited by Louis B. Rockland and R. Beuchat 相似文献
15.
《International Journal of Food Science & Technology》1980,15(2):235-238
Food Processing Enzymes … recent developments, Food Technology Review No.52 By Nicholas D. Pintauro
Liquid Chromatographic Analysis of Food and Beverages, Vol. I. Ed. by G. Charalambous
Microbiology of Food Fermentations, 2nd edition by C. S. Pederson
Composite Flour Technology Bibliography. Supplement 2 to Publication G 89 (Report G 124). By D. A. V. Dendy
World Review of Nutrition and Dietetics, Volume 34 . Edited by G. H. Bourne
Advances in Food Research, Volume 25. Edited by C. O. Chichester, E. M. Mrak and G. F. Stewart 相似文献
Liquid Chromatographic Analysis of Food and Beverages, Vol. I. Ed. by G. Charalambous
Microbiology of Food Fermentations, 2nd edition by C. S. Pederson
Composite Flour Technology Bibliography. Supplement 2 to Publication G 89 (Report G 124). By D. A. V. Dendy
World Review of Nutrition and Dietetics, Volume 34 . Edited by G. H. Bourne
Advances in Food Research, Volume 25. Edited by C. O. Chichester, E. M. Mrak and G. F. Stewart 相似文献
16.
《International Journal of Food Science & Technology》1987,22(3):315-330
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
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
17.
《International Journal of Food Science & Technology》1984,19(4):507-516
Book Reviewed in this Article:
The Psychobiology of Human Food Selection . Edited by Lewis M. Barker.
Chemistry and Biochemistry of Legumes . Edited by S. K. Arora.
Milk and Dairy Products in Human Nutrition, 4th ed. By E. Renner.
Hydrogenation of Fats and Oils. By H. B. W. Patterson.
Sanitation in Food Processing. By John A. Troller.
Quality Control in Foodservice , revised edition. By Marvin E. Thorner and Peter B. Manning.
Nicotinic Acid: Nutrient—Cofactor—Drug . By Murray Weiner and Jan van Eys.
Food Microbiology: Advances and Prospects . By T. A. Roberts and F. A. Skinner.
Handbook of Tropical Foods . Edited by Harvey T. Chan.
Tomato Production, Processing and Quality Evaluation , 2nd ed. By W. A. Gould. 相似文献
The Psychobiology of Human Food Selection . Edited by Lewis M. Barker.
Chemistry and Biochemistry of Legumes . Edited by S. K. Arora.
Milk and Dairy Products in Human Nutrition, 4th ed. By E. Renner.
Hydrogenation of Fats and Oils. By H. B. W. Patterson.
Sanitation in Food Processing. By John A. Troller.
Quality Control in Foodservice , revised edition. By Marvin E. Thorner and Peter B. Manning.
Nicotinic Acid: Nutrient—Cofactor—Drug . By Murray Weiner and Jan van Eys.
Food Microbiology: Advances and Prospects . By T. A. Roberts and F. A. Skinner.
Handbook of Tropical Foods . Edited by Harvey T. Chan.
Tomato Production, Processing and Quality Evaluation , 2nd ed. By W. A. Gould. 相似文献
18.
《International Journal of Dairy Technology》1983,36(4):121-123
Book reviewed in this article:
Dairy India 1983. Edited by R. M. Acharya, R. P. Aneja, P. H. Batt and R. K. Patel.
Developments in Food Microbiology - 1 Edited by R. Davies.
Food Research and Data Analysis. IUFoST Symposium 20–23 September 1982, Oslo, Norway. Edited by Harald Martens and Hellmut Russwurm
Milk and Dairy Products in Human Nutrition. By Edmund Renner. 相似文献
Dairy India 1983. Edited by R. M. Acharya, R. P. Aneja, P. H. Batt and R. K. Patel.
Developments in Food Microbiology - 1 Edited by R. Davies.
Food Research and Data Analysis. IUFoST Symposium 20–23 September 1982, Oslo, Norway. Edited by Harald Martens and Hellmut Russwurm
Milk and Dairy Products in Human Nutrition. By Edmund Renner. 相似文献
19.
《Journal of Food Biochemistry》1988,12(2):137-145
Book reviewed in this article:
Recent Advances in the Chemistry and Technology of Fats and Oils Edited by R.J. Hamilton and A. Bhati.
Naturally Occurring Carcinogens of Plant Origin: Toxicology, Pathology and Biochemistry. Edited by I. Hirono.
Warmed-Over Flavor of Meat. Edited by Allen J. St. Angelo and Milton E. Bailey.
Statistical Procedures in Food Research. Edited by J.R. Piggott.
Developments in Food Preservation. Edited by Stuart Thorne.
Water Activity: Theory and Applications to Food. Edited by L.B. Rockland and L.R. Beuchat.
Food Biotechnology - 1. Edited by R.D. King and P.S.J. Chettam.
Corn: Chemistry and Technology. Edited by S.A. Watson and P.E. Ramstad.
PIGMENTS IN FRUITS by Jeanna Gross. 相似文献
Recent Advances in the Chemistry and Technology of Fats and Oils Edited by R.J. Hamilton and A. Bhati.
Naturally Occurring Carcinogens of Plant Origin: Toxicology, Pathology and Biochemistry. Edited by I. Hirono.
Warmed-Over Flavor of Meat. Edited by Allen J. St. Angelo and Milton E. Bailey.
Statistical Procedures in Food Research. Edited by J.R. Piggott.
Developments in Food Preservation. Edited by Stuart Thorne.
Water Activity: Theory and Applications to Food. Edited by L.B. Rockland and L.R. Beuchat.
Food Biotechnology - 1. Edited by R.D. King and P.S.J. Chettam.
Corn: Chemistry and Technology. Edited by S.A. Watson and P.E. Ramstad.
PIGMENTS IN FRUITS by Jeanna Gross. 相似文献
20.
《International Journal of Food Science & Technology》1988,23(4):425-440
Book Reviewed in this Article:
Changing Food Technology. Edited by Manfred Kroger and Ralph Shapiro
Coffee, Volume 5, Related Beverages. Edited by R. J. Clarke and R. Macrae
Computer Control in the Process Industries. By Brian Roffel and Patrick Chin
Developments in Food Preservation, Volume 4. Edited by S. Thorne
Development in Food Proteins, Volume 5. Edited by B. J. F. Hudson
Energy in Food Processing, Volume 1, Edited by R. P. Singh. Amsterdam
Food Structure and Behaviour. Edited by J. M. V. Blanshard and P. Lillford
Food Toxicology. Part A, Principles and Concepts; Part B, Contaminants and Additives (Food Science and Technology Series/26). By Jose M. Concon
Modern Carbohydrate Chemistry. By Roger Binkley. New York: Marcel Dekker
Phage Ecology. Edited by S. M. Goyal, C. P. Gerba and G. Bitton
Polymers as Materials for Packaging. By J. Stepek, V. Duchacek, D. Cyrda, J. Horacek and M. Sipek
Postharvest Physiology of Vegetables. Edited by J. Weichmann
Quantity Food Sanitation. Edited by Karla Longree and Gertrude Armbruster
Regulating Pesticides in Food: The Delaney Paradox. By the Committee on Scientific and Regulatory Issues 相似文献
Changing Food Technology. Edited by Manfred Kroger and Ralph Shapiro
Coffee, Volume 5, Related Beverages. Edited by R. J. Clarke and R. Macrae
Computer Control in the Process Industries. By Brian Roffel and Patrick Chin
Developments in Food Preservation, Volume 4. Edited by S. Thorne
Development in Food Proteins, Volume 5. Edited by B. J. F. Hudson
Energy in Food Processing, Volume 1, Edited by R. P. Singh. Amsterdam
Food Structure and Behaviour. Edited by J. M. V. Blanshard and P. Lillford
Food Toxicology. Part A, Principles and Concepts; Part B, Contaminants and Additives (Food Science and Technology Series/26). By Jose M. Concon
Modern Carbohydrate Chemistry. By Roger Binkley. New York: Marcel Dekker
Phage Ecology. Edited by S. M. Goyal, C. P. Gerba and G. Bitton
Polymers as Materials for Packaging. By J. Stepek, V. Duchacek, D. Cyrda, J. Horacek and M. Sipek
Postharvest Physiology of Vegetables. Edited by J. Weichmann
Quantity Food Sanitation. Edited by Karla Longree and Gertrude Armbruster
Regulating Pesticides in Food: The Delaney Paradox. By the Committee on Scientific and Regulatory Issues 相似文献