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1.
《International Journal of Dairy Technology》1993,46(4):140-140
Book reviewed in this article:
The Transition from Tradition to Technology:A history of the dairy industry in Devo. By P Sainsbury.
Nutrition Composition Tables of Milk and Dairy Products.
Principles and Practices for the Safe Processing of Foods. 相似文献
The Transition from Tradition to Technology:A history of the dairy industry in Devo. By P Sainsbury.
Nutrition Composition Tables of Milk and Dairy Products.
Principles and Practices for the Safe Processing of Foods. 相似文献
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6.
《Journal of Food Biochemistry》1982,6(2):135-146
Book Reviews in this article.
Toxic Constituents of Plant Foodstuffs. Second Edition edited by I. E. Liener.
Methods For Analysis of Musts and Wines. M. A. Amerine and C. S. Ough, John Wiley & Sons, Inc., Somerset.
The Carbohydrates. Vol. IB. Edited by Ward Pigman and Derek Horton.
Membrane Structure and Function. Vol. 1. Edited by E. E. Bittar.
Immobilized Enzymes. An Introduction and Applications in Biotechnology. Michael D. Trevan.
Enzymes and Food Processing. Edited by G. G. Birch, N. Blakebrough and K. J. Parker.
Fish and Krill Protein Processing Technology. Taneko Suzuki.
Water Activity: Influences on Food Quality. Edited by Louis B. Rockland and George F. Stewart.
Food Packaging Materials—Aspects of Analysis and Migration of Contaminants. N. T. Crosby.
Experimental Food Chemistry. N. I. Mondy. 相似文献
Toxic Constituents of Plant Foodstuffs. Second Edition edited by I. E. Liener.
Methods For Analysis of Musts and Wines. M. A. Amerine and C. S. Ough, John Wiley & Sons, Inc., Somerset.
The Carbohydrates. Vol. IB. Edited by Ward Pigman and Derek Horton.
Membrane Structure and Function. Vol. 1. Edited by E. E. Bittar.
Immobilized Enzymes. An Introduction and Applications in Biotechnology. Michael D. Trevan.
Enzymes and Food Processing. Edited by G. G. Birch, N. Blakebrough and K. J. Parker.
Fish and Krill Protein Processing Technology. Taneko Suzuki.
Water Activity: Influences on Food Quality. Edited by Louis B. Rockland and George F. Stewart.
Food Packaging Materials—Aspects of Analysis and Migration of Contaminants. N. T. Crosby.
Experimental Food Chemistry. N. I. Mondy. 相似文献
7.
《Journal of texture studies》1994,25(3):349-350
RHEOLOGIE DER LEBENSMITTEL (FOOD RHEOLOGY) . D. Weipert, H.-D. Tsheuschner and E. Windhab
BARLEY CHEMISTRY AND TECHNOLOGY . A. W. MacGregor and R. S. Bhatty 相似文献
BARLEY CHEMISTRY AND TECHNOLOGY . A. W. MacGregor and R. S. Bhatty 相似文献
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《International Journal of Food Science & Technology》1985,20(3):389-396
Book Reviewed in this Article:
Antimicrobials in Foods. Ed. by Alfred Larry Branen and P. Michael Davidson.
Improving Small-scale Food Industries in Developing Countries. Ed. by W. Edwardson and C.W. MacCormac.
Sensory Analysis of Foods. Ed. by J.R. Piggott. London: Elsevier Applied Science
The Chemistry of Cereal Proteins. By R. Lasztity.
Drugs and Nutrients: The Interactive Effects. Ed. by Daphne A. Roe and T. Colin Campbell.
Food Legislation of the UK: A Concise Guide. By D.J. Jukes.
Food Constituents and Food Residues: Their Chromatographic Determination. Ed. by James F. Lawrence.
Aspartame: Physiology and Biochemistry. Ed. by Lewis D. Stegink and L.J. Filer.
Radiation Technology Handbook. By Richard Bradley. 相似文献
Antimicrobials in Foods. Ed. by Alfred Larry Branen and P. Michael Davidson.
Improving Small-scale Food Industries in Developing Countries. Ed. by W. Edwardson and C.W. MacCormac.
Sensory Analysis of Foods. Ed. by J.R. Piggott. London: Elsevier Applied Science
The Chemistry of Cereal Proteins. By R. Lasztity.
Drugs and Nutrients: The Interactive Effects. Ed. by Daphne A. Roe and T. Colin Campbell.
Food Legislation of the UK: A Concise Guide. By D.J. Jukes.
Food Constituents and Food Residues: Their Chromatographic Determination. Ed. by James F. Lawrence.
Aspartame: Physiology and Biochemistry. Ed. by Lewis D. Stegink and L.J. Filer.
Radiation Technology Handbook. By Richard Bradley. 相似文献
10.
《International Journal of Food Science & Technology》1972,7(3):337-341
Book reviews in this Articles:
Vitamins. Ed. by M endel S tein .
Protein and Amino Acid Functions (11th International Encyclopedia of Food and Nutrition). Ed. by E. J. B igwood .
Hygiene and Food Production. Ed. by A rnold F ox .
Biodeterioration of Materials, Vol 2. (Proceedings of the 2nd International, Biodeterioration Symposium, Lunteren, The Netherlands, September 1971). Ed. by A. H. W alters and E. H. H ueck-van der P las .
Third International Congress SOS/70 Food Science and Technology. Ed. by G. F. S tewart and C. L. W illey . 相似文献
Vitamins. Ed. by M endel S tein .
Protein and Amino Acid Functions (11th International Encyclopedia of Food and Nutrition). Ed. by E. J. B igwood .
Hygiene and Food Production. Ed. by A rnold F ox .
Biodeterioration of Materials, Vol 2. (Proceedings of the 2nd International, Biodeterioration Symposium, Lunteren, The Netherlands, September 1971). Ed. by A. H. W alters and E. H. H ueck-van der P las .
Third International Congress SOS/70 Food Science and Technology. Ed. by G. F. S tewart and C. L. W illey . 相似文献
11.
《International Journal of Food Science & Technology》1972,7(4):465-467
Book reviews in this Articles:
Food Chemicals Codex.
Food Theory and Applications, Ed. by P auline C. P aul and H elen H. P almer .
Human Senses in Action. By R oland H arper .
Directory of Indian Processed Food and Allied Industries 相似文献
Food Chemicals Codex.
Food Theory and Applications, Ed. by P auline C. P aul and H elen H. P almer .
Human Senses in Action. By R oland H arper .
Directory of Indian Processed Food and Allied Industries 相似文献
12.
《Journal of Food Biochemistry》1982,6(4):285-288
Book Reviews in this article.
Flavor Research—Recent Advances. Edited by Roy Teranishi, Robert A. Flath and Hiroshi Sugisawa.
Biotechnology—Volume 1: Microbial Fundamentals. Edited by H. J. Rehm and G. Reed. 相似文献
Flavor Research—Recent Advances. Edited by Roy Teranishi, Robert A. Flath and Hiroshi Sugisawa.
Biotechnology—Volume 1: Microbial Fundamentals. Edited by H. J. Rehm and G. Reed. 相似文献
13.
《International Journal of Food Science & Technology》1969,4(2):193-197
Surface-Active Lipids in Foods.
Biochemical and Biological Engineering Science.
Principles of Food Science.
Food and Society. 相似文献
Biochemical and Biological Engineering Science.
Principles of Food Science.
Food and Society. 相似文献
14.
《International Journal of Food Science & Technology》1986,21(1):109-114
Book Reviews in this article
Plant Proteins for Human Food. Ed. by C.E. Bodwell and L. Petit.
Statistical Methods in Food and Consumer Research. By Maximo C. Gacula and Jagbir Singh.
Immigrant Foods. By S.P. Tan, R.W. Wenlock and D.H. Buss.
Modern Chromatographic Analysis of the Vitamins. Ed. by André P. De Leenheer, Willy E. Lambert and Marcel G.M. de Ruyter.
Microbial Survival in the Environment: Bacteria and Rickettsiae Important in Human and Animal Health. By Eilhard Mitscherlich and Elmer H. Marth. 相似文献
Plant Proteins for Human Food. Ed. by C.E. Bodwell and L. Petit.
Statistical Methods in Food and Consumer Research. By Maximo C. Gacula and Jagbir Singh.
Immigrant Foods. By S.P. Tan, R.W. Wenlock and D.H. Buss.
Modern Chromatographic Analysis of the Vitamins. Ed. by André P. De Leenheer, Willy E. Lambert and Marcel G.M. de Ruyter.
Microbial Survival in the Environment: Bacteria and Rickettsiae Important in Human and Animal Health. By Eilhard Mitscherlich and Elmer H. Marth. 相似文献
15.
《International Journal of Food Science & Technology》1984,19(2):273-281
Book Reviewed in this Article:
Unit Operations in Food Processing . 2nd ed. By R. L. Earle.
Edible Oils and Fats: Developments since 1978 (Food Technology Review No. 57). Ed. by S. Torrey.
Biotechnology. Vol. 3. Biomass, Microorganisms for Special Applications, Microbial Products I, Energy from Renewable Resources . Edited by H. Dellweg.
Food Research and Data Analysis . Ed. by H. Martens and H. Russwurm.
Handbook of Lethality Guides for Low-Acid Canned Foods. Vol. 1. Conduction Heating and Vol. II. Convection Heating . By C. R. Stumbo, K. S. Purohit, T. V. Ramakrishnan, D. A. Evans and F. J. Francis.
Lehrbuch der Lebensmittelchemie . By H.-D. Belitz and W. Grosch.
Books received 相似文献
Unit Operations in Food Processing . 2nd ed. By R. L. Earle.
Edible Oils and Fats: Developments since 1978 (Food Technology Review No. 57). Ed. by S. Torrey.
Biotechnology. Vol. 3. Biomass, Microorganisms for Special Applications, Microbial Products I, Energy from Renewable Resources . Edited by H. Dellweg.
Food Research and Data Analysis . Ed. by H. Martens and H. Russwurm.
Handbook of Lethality Guides for Low-Acid Canned Foods. Vol. 1. Conduction Heating and Vol. II. Convection Heating . By C. R. Stumbo, K. S. Purohit, T. V. Ramakrishnan, D. A. Evans and F. J. Francis.
Lehrbuch der Lebensmittelchemie . By H.-D. Belitz and W. Grosch.
Books received 相似文献
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《International Journal of Food Science & Technology》1985,20(2):263-271
E. B. Bag Physical Properties of Foods. Ed. by M. Peleg ant ley.
Nutritional Standards. By L. J. Minor.
Topley and Wilsons Principles of Bacteriology, Virology and Immunity
Measurements in the Rheology of Foodstuffs. By J. H. Prentice.
Extracellular Enzymes. By Fergus G. Priest. (Aspects of Microbiology, Volume 9).
Methods in Food and Dairy Microbiology. By L. R. diLiello.
Selection of Technology for Food Processing in Developing Countries. By Domien H. Bruinsme
Developments in Dairy Chemistry-Volume 2, Lipids. Ed. by P. F. Fox 相似文献
Nutritional Standards. By L. J. Minor.
Topley and Wilsons Principles of Bacteriology, Virology and Immunity
Measurements in the Rheology of Foodstuffs. By J. H. Prentice.
Extracellular Enzymes. By Fergus G. Priest. (Aspects of Microbiology, Volume 9).
Methods in Food and Dairy Microbiology. By L. R. diLiello.
Selection of Technology for Food Processing in Developing Countries. By Domien H. Bruinsme
Developments in Dairy Chemistry-Volume 2, Lipids. Ed. by P. F. Fox 相似文献
18.
《International Journal of Dairy Technology》1983,36(3):88-89
Book reviewed in this article:
Colloids in Food. By Eric Dickinson and George Stainsby
The great British cheese book. By Patrick Rance 相似文献
Colloids in Food. By Eric Dickinson and George Stainsby
The great British cheese book. By Patrick Rance 相似文献
19.
《International Journal of Food Science & Technology》1986,21(2):649-657
Book Reviewed in this Article:
Principles of Plant Biotechnology: An Introduction to Genetic Engineering in Plants. By S.H. Mantell, J.A. Matthews & R.A. McKee.
Quality Control in the Food Industry, Volume 1. 2nd edn. Ed by S. M. Herschdoerfer.
An Evaluation of the Role of Microbiological Criteria for Food and Food Ingredients.
Sensory Evaluation of Food: Statistical Methods and Procedures. By Michael O'Mahony.
Intestinal Microbiology. By B.S. Drasar and P.A. Barrow.
Common Fragrance and Flavor Materials: Preparation, Properties and Uses. By Kurt Bauer and Dorothea Garbe.
Digestibility and Amino Acid Availability in Cereals and Oilseeds. Edited by John W. Finley & Daniel T. Hopkins.
Fungi and Food Spoilage. By John I. Pitt and Ailsa D. Hocking.
Introduction to Food-borne Fungi. By Robert A. Samson, Ellen S. Hoekstra, Connie A.N. van Oorschot and others. 相似文献
Principles of Plant Biotechnology: An Introduction to Genetic Engineering in Plants. By S.H. Mantell, J.A. Matthews & R.A. McKee.
Quality Control in the Food Industry, Volume 1. 2nd edn. Ed by S. M. Herschdoerfer.
An Evaluation of the Role of Microbiological Criteria for Food and Food Ingredients.
Sensory Evaluation of Food: Statistical Methods and Procedures. By Michael O'Mahony.
Intestinal Microbiology. By B.S. Drasar and P.A. Barrow.
Common Fragrance and Flavor Materials: Preparation, Properties and Uses. By Kurt Bauer and Dorothea Garbe.
Digestibility and Amino Acid Availability in Cereals and Oilseeds. Edited by John W. Finley & Daniel T. Hopkins.
Fungi and Food Spoilage. By John I. Pitt and Ailsa D. Hocking.
Introduction to Food-borne Fungi. By Robert A. Samson, Ellen S. Hoekstra, Connie A.N. van Oorschot and others. 相似文献
20.
《International Journal of Food Science & Technology》1971,6(3):329-330
Book Reviews in this Article:
The Fat-Soluble Vitamins. Ed. H. F. D e L uca and J. W. S uttie .
Modern Food Microbiology. By J ames M. J ay . 相似文献
The Fat-Soluble Vitamins. Ed. H. F. D e L uca and J. W. S uttie .
Modern Food Microbiology. By J ames M. J ay . 相似文献