共查询到20条相似文献，搜索用时 15 毫秒
1.
《International Journal of Food Science & Technology》1984,19(3):377-388
Book Reviewed in this Article:
Food Carbohydrates . Ed. by David R. Lineback and George E. Inglett.
Developments in Dairy Chemistry , Vol. 1. Ed. by P. F. Fox.
Advanced Sugar Chemistry: Principles of Sugar Stereochemistry . By Robert S. Shallenberger.
Energy Management in Foodservice . By Nan and Kenneth Unklesbay.
Food Service Sanitation Handbook . By Gerald and Nancy E. Cohen.
Brown Sugar and Heatth . By I. I. Brekhman and T. F. Nesterenko, translated by J. H. Appleby.
Dietary Fibre . Ed. by G. G. Birch and K. J. Parker.
Recent Advances in Food Irradiation . Ed. by P. S. Elias and A. J. Cohen.
Demulsification: Industrial Applications (Surfactant Science Series Vol. 13). By K.J. Lissant.
Developments in Food Proteins , Vol. 2. Ed. by B. J. F. Hudson.
Food Texture and Viscosity: Concept and Measurement . By M. C. Bourne.
Sensory Quality in Foods and Beverages: Definition, Measurement and Control. Ed. by A. A. Williams and R. K. Atkin. 相似文献
Food Carbohydrates . Ed. by David R. Lineback and George E. Inglett.
Developments in Dairy Chemistry , Vol. 1. Ed. by P. F. Fox.
Advanced Sugar Chemistry: Principles of Sugar Stereochemistry . By Robert S. Shallenberger.
Energy Management in Foodservice . By Nan and Kenneth Unklesbay.
Food Service Sanitation Handbook . By Gerald and Nancy E. Cohen.
Brown Sugar and Heatth . By I. I. Brekhman and T. F. Nesterenko, translated by J. H. Appleby.
Dietary Fibre . Ed. by G. G. Birch and K. J. Parker.
Recent Advances in Food Irradiation . Ed. by P. S. Elias and A. J. Cohen.
Demulsification: Industrial Applications (Surfactant Science Series Vol. 13). By K.J. Lissant.
Developments in Food Proteins , Vol. 2. Ed. by B. J. F. Hudson.
Food Texture and Viscosity: Concept and Measurement . By M. C. Bourne.
Sensory Quality in Foods and Beverages: Definition, Measurement and Control. Ed. by A. A. Williams and R. K. Atkin. 相似文献
2.
《International Journal of Food Science & Technology》1985,20(4):527-539
Book reviewed in this articles.
Toxic Hazards in Foods. Ed. by D. M. Coming and A. B. G. Lansdown.
Post-Harvest Pathology of Fruits and Vegetables . Ed. by Colin Dennis.
Gums and Stabilisers for the Food Industry, Vol 2. Application of Hydrocolloids. Ed. by Glyn 0. Phillips, David J. Wedlock and Peter A. Williams.
Biophsical Methods in Food Research . (Critical Reports on Applied Chemistry, Vol. 5). Ed. by H. W.-S. Chan.
Extrusion Cooking Technology . Ed. by Ronald Jowitt.
Food Industries Manual . 21st edition. Ed. by M. D. Ranken.
Food Analysis: Principles and Techniques, Vol. 1 Physical Characterization . Characterization. Ed. by Dieter Gruenwedel and John R. Whitaker.
The EEC and the Food Industries . Ed. by Alan Swinbank and Jim Bums.
Bergey's Manual of Systematic Bacteriology . 相似文献
Toxic Hazards in Foods. Ed. by D. M. Coming and A. B. G. Lansdown.
Post-Harvest Pathology of Fruits and Vegetables . Ed. by Colin Dennis.
Gums and Stabilisers for the Food Industry, Vol 2. Application of Hydrocolloids. Ed. by Glyn 0. Phillips, David J. Wedlock and Peter A. Williams.
Biophsical Methods in Food Research . (Critical Reports on Applied Chemistry, Vol. 5). Ed. by H. W.-S. Chan.
Extrusion Cooking Technology . Ed. by Ronald Jowitt.
Food Industries Manual . 21st edition. Ed. by M. D. Ranken.
Food Analysis: Principles and Techniques, Vol. 1 Physical Characterization . Characterization. Ed. by Dieter Gruenwedel and John R. Whitaker.
The EEC and the Food Industries . Ed. by Alan Swinbank and Jim Bums.
Bergey's Manual of Systematic Bacteriology . 相似文献
3.
《International Journal of Food Science & Technology》1973,8(3):349-355
Book review in this Article
U.S. Nutrition Policies in the Seventies. Ed. by J ean M ayer .
World Review of Nutrition and Dietetics. Vol. 16: Food Nutrition and Health. Ed. by M. R echcigl J r .
Proteins in Human Food. Ed. by J. W. G. P orter and B. A. R olls .
Laboratory Techniques in Food Analysis. By D. P earson .
Artificial Meat: Textured Foods and Allied Products. By M. G utcho .
An Introduction to Food Rheology. By H. G. M uller .
Waste Disposal Control in the Fruit and Vegetable Industry. By H. R. J ones . 相似文献
U.S. Nutrition Policies in the Seventies. Ed. by J ean M ayer .
World Review of Nutrition and Dietetics. Vol. 16: Food Nutrition and Health. Ed. by M. R echcigl J r .
Proteins in Human Food. Ed. by J. W. G. P orter and B. A. R olls .
Laboratory Techniques in Food Analysis. By D. P earson .
Artificial Meat: Textured Foods and Allied Products. By M. G utcho .
An Introduction to Food Rheology. By H. G. M uller .
Waste Disposal Control in the Fruit and Vegetable Industry. By H. R. J ones . 相似文献
4.
《International Journal of Food Science & Technology》1986,21(5):239-252
Book Reviewed in this Article:
Speiseeis. By Fritz Timm.
Meade-Chen Cane Sugar Handbook.
Immunoassays in Food Analysis. Ed. by B. A. Morris and M. N. Clifford.
Microbiology of Frozen Foods. Ed. by R. K. Robinson.
Microbiology of Fermented Foods, 2 volumes. Ed. by B. J. B. Wood.
Health or Hoax? The Truth about Health Foods and Diets. By Arnold E. Bender.
Spray Drying Handbook. 4th edn. Ed. by K. Masters.
Food Analysis: Principles and Techniques. Vol. 3. Biological Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker.
Basic Science for Food Studies. Ed. by V.L. Brownsell, C. J. Griffith and Eleri Jones.
Sensory Evaluation Practices. By Herbert Stone and Joel L. Sidel.
Trends in Modern Meat Technology. Ed. by B. Krol, P.S. van Roon and J.H. Houben.
Functional Properties of Food Components. Ed. by Yeshajahu Pomeranz.
Food Allergy. Ed. by Patricia Scowen, Gisela Medhurst and Jill Leslie.
Toxigenic Fungi - Their Toxins and Health Hazard. Ed. by H. Kurata and Y Ueno. 相似文献
Speiseeis. By Fritz Timm.
Meade-Chen Cane Sugar Handbook.
Immunoassays in Food Analysis. Ed. by B. A. Morris and M. N. Clifford.
Microbiology of Frozen Foods. Ed. by R. K. Robinson.
Microbiology of Fermented Foods, 2 volumes. Ed. by B. J. B. Wood.
Health or Hoax? The Truth about Health Foods and Diets. By Arnold E. Bender.
Spray Drying Handbook. 4th edn. Ed. by K. Masters.
Food Analysis: Principles and Techniques. Vol. 3. Biological Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker.
Basic Science for Food Studies. Ed. by V.L. Brownsell, C. J. Griffith and Eleri Jones.
Sensory Evaluation Practices. By Herbert Stone and Joel L. Sidel.
Trends in Modern Meat Technology. Ed. by B. Krol, P.S. van Roon and J.H. Houben.
Functional Properties of Food Components. Ed. by Yeshajahu Pomeranz.
Food Allergy. Ed. by Patricia Scowen, Gisela Medhurst and Jill Leslie.
Toxigenic Fungi - Their Toxins and Health Hazard. Ed. by H. Kurata and Y Ueno. 相似文献
5.
《International Journal of Food Science & Technology》1985,20(5):659-667
Book Reviews in this Article
Flavour of Distilled Beverages: Origin and Development. Ed. by J.R. Piggott. Chichester: Ellis Horwood, 1983.
Dairy Chemistry and Physics. By P. Walstra and R. Jenness. New York: John Wiley, 1984.
Testing Methods in Food Microbiology. Ed. by Istvan Kiss. Amsterdam: Elsevier, 1984.
Food Microbiology. Ed. by A.H. Rose. (Economic Microbiology, Volume 8) London: Academic Press, 1983.
Coffee: Botany, Biochemistry and Production of Beans and Beverage. Ed. by M.N. Clifford and K.C. Willson. Beckenham: Croom Helm, 1985.
Food Analysis: Principles and Techniques. Volume 2. Physicochemical Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker. New York: Marcel Dekker, 1984.
Glucose syrups: Science and Technology. Ed. by S.Z. Dziedzic and M.W. Kearsley. Barking: Elsevier Applied Science, 1984.
POIRM Technology ISSN 0127 0257. No. 9. The Practice of Frying. By Kurt G. Berger. Hydrogenation. By M.S.A. Kheiri. No. 11. Citric Acid in the Processing of Oils and Fats. By K.S. Law and K.G. Berger. 相似文献
Flavour of Distilled Beverages: Origin and Development. Ed. by J.R. Piggott. Chichester: Ellis Horwood, 1983.
Dairy Chemistry and Physics. By P. Walstra and R. Jenness. New York: John Wiley, 1984.
Testing Methods in Food Microbiology. Ed. by Istvan Kiss. Amsterdam: Elsevier, 1984.
Food Microbiology. Ed. by A.H. Rose. (Economic Microbiology, Volume 8) London: Academic Press, 1983.
Coffee: Botany, Biochemistry and Production of Beans and Beverage. Ed. by M.N. Clifford and K.C. Willson. Beckenham: Croom Helm, 1985.
Food Analysis: Principles and Techniques. Volume 2. Physicochemical Techniques. Ed. by Dieter W. Gruenwedel and John R. Whitaker. New York: Marcel Dekker, 1984.
Glucose syrups: Science and Technology. Ed. by S.Z. Dziedzic and M.W. Kearsley. Barking: Elsevier Applied Science, 1984.
POIRM Technology ISSN 0127 0257. No. 9. The Practice of Frying. By Kurt G. Berger. Hydrogenation. By M.S.A. Kheiri. No. 11. Citric Acid in the Processing of Oils and Fats. By K.S. Law and K.G. Berger. 相似文献
6.
《International Journal of Food Science & Technology》1973,8(1):115-120
Book review in this Article
Quality Control in the Food Industry. Vol. 3. Ed. by S. M. H erschdoerfer .
Principles of Enzymology for the Food Sciences. By J ohn R. W hitaker .
Quick Frozen Foods. By J. L. R ogers and R. B insted .
Malnutrition – Its causation and control. Vol. 1 and 2. By J ohn R. K. R obson .
Human Nutrition and Dietetics. By S. D avidson , R. P assmore and J. F. B rock . 相似文献
Quality Control in the Food Industry. Vol. 3. Ed. by S. M. H erschdoerfer .
Principles of Enzymology for the Food Sciences. By J ohn R. W hitaker .
Quick Frozen Foods. By J. L. R ogers and R. B insted .
Malnutrition – Its causation and control. Vol. 1 and 2. By J ohn R. K. R obson .
Human Nutrition and Dietetics. By S. D avidson , R. P assmore and J. F. B rock . 相似文献
7.
《International Journal of Food Science & Technology》1986,21(4):521-531
Book Reviewed in this Article:
Diet-Related Diseases: The Modern Epidemic. By Stephen Seeley
Starch Conversion Technology. Ed. by G.M.A. van Beynum
Processing Aquatic Food Products. By Frederick W. Wheaton
Analysis of Food Carbohydrates. Ed. by G.G. Birch
Radiation Disinfestation of Food and Agricultural Products. Ed. by James H. Moy
Keyguide to Information Sources in Food Science and Technology. By Syd Green
Developments in Meat Science-3. Ed. by Ralston Lawrie
Aseptic Processing and Packaging of Foods. (Proceedings of an IUFoST Symposium, Tylösand, Sweden, September, 1985.)
Food Chemistry and Nutritional Biochemistry. By Charles Zapsalis
Methods of Vitamin Assay, 4th edn. Ed. by Jorg Augustin, Barbara P. Klein 相似文献
Diet-Related Diseases: The Modern Epidemic. By Stephen Seeley
Starch Conversion Technology. Ed. by G.M.A. van Beynum
Processing Aquatic Food Products. By Frederick W. Wheaton
Analysis of Food Carbohydrates. Ed. by G.G. Birch
Radiation Disinfestation of Food and Agricultural Products. Ed. by James H. Moy
Keyguide to Information Sources in Food Science and Technology. By Syd Green
Developments in Meat Science-3. Ed. by Ralston Lawrie
Aseptic Processing and Packaging of Foods. (Proceedings of an IUFoST Symposium, Tylösand, Sweden, September, 1985.)
Food Chemistry and Nutritional Biochemistry. By Charles Zapsalis
Methods of Vitamin Assay, 4th edn. Ed. by Jorg Augustin, Barbara P. Klein 相似文献
8.
《International Journal of Food Science & Technology》1972,7(2):213-218
Book reviews in this Articles:
Sugar—Chemical, Biological and Nutritional Aspects of Sucrose. Ed. by J. Y udkin , J. E delman and L. H ough .
Biochemistry of Foods. By N. A. M. E skin , H. M. H enderson and R. J. T ownsend .
Beef Processing and Marketing. Ed. by D. E. H ood .
Carotenoids. Ed. by O. I sler .
Soybeans as a Food Source. By W. J. W olf and J. C. C owan . 相似文献
Sugar—Chemical, Biological and Nutritional Aspects of Sucrose. Ed. by J. Y udkin , J. E delman and L. H ough .
Biochemistry of Foods. By N. A. M. E skin , H. M. H enderson and R. J. T ownsend .
Beef Processing and Marketing. Ed. by D. E. H ood .
Carotenoids. Ed. by O. I sler .
Soybeans as a Food Source. By W. J. W olf and J. C. C owan . 相似文献
9.
《Journal of Food Biochemistry》1978,2(1):87-101
Book Reviews in this Article:
Immunological Aspects of Foods. N. Catsimpoolas, Editor.
Mycotoxins and Other Fungal Related Food Problems. Joseph V. Rodricks, Editor.
Methods of Protein Separation , Vol. 2. Nicholas Catsimpoolas, Editor.
Food Proteins. Improvement through Chemical and Enzymatic Modification. Robert E. Feeney and John R. Whitaker, Editors.
The Proteins, 3rd Ed. Hans Neurath and Robert L. Hill, Editors.
Advances in Lipid Research , Vol. 15. Rodolfo Paoletti and David Kritchevsky, Editors.
Free Radicals in Biology , Vol. 111. W. A. Pryor, Editor. 相似文献
Immunological Aspects of Foods. N. Catsimpoolas, Editor.
Mycotoxins and Other Fungal Related Food Problems. Joseph V. Rodricks, Editor.
Methods of Protein Separation , Vol. 2. Nicholas Catsimpoolas, Editor.
Food Proteins. Improvement through Chemical and Enzymatic Modification. Robert E. Feeney and John R. Whitaker, Editors.
The Proteins, 3rd Ed. Hans Neurath and Robert L. Hill, Editors.
Advances in Lipid Research , Vol. 15. Rodolfo Paoletti and David Kritchevsky, Editors.
Free Radicals in Biology , Vol. 111. W. A. Pryor, Editor. 相似文献
10.
《International Journal of Food Science & Technology》1981,16(2):223-228
Book reviews in this articles:
The Science of Food . By M. Bennion.
Polysaccharides in Food . Ed. by J. M. V. Blanshard and J. R. Mitchell.
Additive Migration from Plastics into Food . By T. R. Crompton.
Fibrous Proteins: Scientific, Industrial and Medical Aspects . Vol. 1 and Vol. 2. Ed. by D. A. D. Perry and L. K. Creamer.
Commodity Year Book, 1980: The Public Ledger. 相似文献
The Science of Food . By M. Bennion.
Polysaccharides in Food . Ed. by J. M. V. Blanshard and J. R. Mitchell.
Additive Migration from Plastics into Food . By T. R. Crompton.
Fibrous Proteins: Scientific, Industrial and Medical Aspects . Vol. 1 and Vol. 2. Ed. by D. A. D. Perry and L. K. Creamer.
Commodity Year Book, 1980: The Public Ledger. 相似文献
11.
《International Journal of Food Science & Technology》1978,13(5):483-489
Book reviews in this articles:
Developments in Food Analysis Technique. 1 . Ed. by R. D. King.
Diet of Man; Needs and Wants . Ed. by John Yudkin.
McCance and Widdowson's The Composition of Foods (4th ed). By A. A. Paul and D. A. T. Southgate.
Sensory Properties of Foods . Ed by G. G. Birch, J. G. Brennan and K. J. Parker. 相似文献
Developments in Food Analysis Technique. 1 . Ed. by R. D. King.
Diet of Man; Needs and Wants . Ed. by John Yudkin.
McCance and Widdowson's The Composition of Foods (4th ed). By A. A. Paul and D. A. T. Southgate.
Sensory Properties of Foods . Ed by G. G. Birch, J. G. Brennan and K. J. Parker. 相似文献
12.
《International Journal of Food Science & Technology》1976,11(5):549-552
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
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
13.
《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
14.
《International Journal of Food Science & Technology》1975,10(4):475-481
Book Reviewed in this Article:
Vitamin C. Ed. by G. G. B irch and K. P arker .
Vegetable Protein Processing: Food Technology Review No. 16. By L. P. H anson .
Micro-organisms in Foods, Vol. 2. Sampling for microbiological analysis: principles and specific applications.
Affinity Chromatography. By C. R. L owe and P. D. G. D ean .
Bakery Products—Yeast Leavened: Food Technology Review No. 20. By D. J. D e R enzo .
Sugars in Nutrition. Ed. by H. L. S ipple and K. W. M cnutt . 相似文献
Vitamin C. Ed. by G. G. B irch and K. P arker .
Vegetable Protein Processing: Food Technology Review No. 16. By L. P. H anson .
Micro-organisms in Foods, Vol. 2. Sampling for microbiological analysis: principles and specific applications.
Affinity Chromatography. By C. R. L owe and P. D. G. D ean .
Bakery Products—Yeast Leavened: Food Technology Review No. 20. By D. J. D e R enzo .
Sugars in Nutrition. Ed. by H. L. S ipple and K. W. M cnutt . 相似文献
15.
《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
16.
《International Journal of Food Science & Technology》1985,20(1):107-116
Microbiological Methods, 5th ed. By C. H. Collins and Patricia M. Lyne.
Basic Food Chemistry, 2nd Ed. By Frank A. Lee.
Developments in Food Analysis Techniques, Vol. 3. Ed. by R. D. King.
Control of Food Quality and Food Analysis. Ed. by G. G. Birch and K. J. Parker.
Carbohydrate Metabolism in Plants. By C. M. Duffus and J. H. Duffus.
Developments in Food Colours, Vol. 2. Ed. by John Walford.
Manual for Social Surveys on Food Habits and Consumption in Developing Countries. By Adel P. den Hartog and Wija A. van Staveren.
Physical Properties of Foods. Ed. by Ronald Jowitt. 相似文献
Basic Food Chemistry, 2nd Ed. By Frank A. Lee.
Developments in Food Analysis Techniques, Vol. 3. Ed. by R. D. King.
Control of Food Quality and Food Analysis. Ed. by G. G. Birch and K. J. Parker.
Carbohydrate Metabolism in Plants. By C. M. Duffus and J. H. Duffus.
Developments in Food Colours, Vol. 2. Ed. by John Walford.
Manual for Social Surveys on Food Habits and Consumption in Developing Countries. By Adel P. den Hartog and Wija A. van Staveren.
Physical Properties of Foods. Ed. by Ronald Jowitt. 相似文献
17.
《International Journal of Food Science & Technology》1982,17(2):289-296
Book Reviewed in this Article:
Food Packaging Materials: Aspects of analysis and migration of contaminants. By N. T. Crosby. London: Applied Science Publishers Ltd, 1981. Pp
Protein Functionality in Foods. Ed. by J. P. Cherry, (A.C.S. Symposium Series 147) Washington, D.C.: American Chemical Society, 1981. Pp
Microbiological Applications of Gas Chromatography. By D.B. Drucker. Cambridge: Cambridge University Press, 1981. Pp
Microbial Ecology of Foods (Micro-organisms in Foods 3): Volume I: Factors affecting life and death of micro-organisms, Volume II: Food commodities. By The International Commission on Microbiological Specifications for Foods. New York: Academic Press, 1980. Vol. I: Pp
Fats and Oils: Chemistry and technology. Ed. by R. J. Hamilton and A. Bhati. London: Applied Science Publishers Ltd., 1980. Pp 相似文献
Food Packaging Materials: Aspects of analysis and migration of contaminants. By N. T. Crosby. London: Applied Science Publishers Ltd, 1981. Pp
Protein Functionality in Foods. Ed. by J. P. Cherry, (A.C.S. Symposium Series 147) Washington, D.C.: American Chemical Society, 1981. Pp
Microbiological Applications of Gas Chromatography. By D.B. Drucker. Cambridge: Cambridge University Press, 1981. Pp
Microbial Ecology of Foods (Micro-organisms in Foods 3): Volume I: Factors affecting life and death of micro-organisms, Volume II: Food commodities. By The International Commission on Microbiological Specifications for Foods. New York: Academic Press, 1980. Vol. I: Pp
Fats and Oils: Chemistry and technology. Ed. by R. J. Hamilton and A. Bhati. London: Applied Science Publishers Ltd., 1980. Pp 相似文献
18.
《International Journal of Food Science & Technology》1973,8(2):225-228
Book review in this Article
Cocoa and Chocolate Processing: Food Processing Review No. 27. By H. W ieland .
Normal and Therapeutic Nutrition. By C orinne H. R obinson
Methods and Achievements in Experimental Pathology. Nutritional Pathobiology. Vol. 6. Ed. by E. B ajusz and G. J asmin .
Progress in Industrial Microbiology. Vol. 11. Ed. by D. J. D. H ockenhull . 相似文献
Cocoa and Chocolate Processing: Food Processing Review No. 27. By H. W ieland .
Normal and Therapeutic Nutrition. By C orinne H. R obinson
Methods and Achievements in Experimental Pathology. Nutritional Pathobiology. Vol. 6. Ed. by E. B ajusz and G. J asmin .
Progress in Industrial Microbiology. Vol. 11. Ed. by D. J. D. H ockenhull . 相似文献
19.
《Journal of texture studies》1984,15(3):303-309
Book reviews in this article:
Measurements in the Rheology of Foodstuffs. J.H. Prentice.
Structure of Vegetables and Modifications Due to Freezing. A. Monzini, G. Crivelli, M. Bassi and C. Buonocore.
Thermal Processing and Quality of Foods. P. Zeuthen, J.C. Cheftel, C. Erikson, M. Jul, H. Leniger, P. Linko, G. Varela and G
Physical Properties of Foods. R. Jowitt, F. Escher, B. Hallstrom, H.F. Th. Meffert, W.E.F. Spiess and G. Vos
Food Hydrocolloids Vol. 2. Martin Glicksman
Extrusion Cooking Technology. R. Jowitt 相似文献
Measurements in the Rheology of Foodstuffs. J.H. Prentice.
Structure of Vegetables and Modifications Due to Freezing. A. Monzini, G. Crivelli, M. Bassi and C. Buonocore.
Thermal Processing and Quality of Foods. P. Zeuthen, J.C. Cheftel, C. Erikson, M. Jul, H. Leniger, P. Linko, G. Varela and G
Physical Properties of Foods. R. Jowitt, F. Escher, B. Hallstrom, H.F. Th. Meffert, W.E.F. Spiess and G. Vos
Food Hydrocolloids Vol. 2. Martin Glicksman
Extrusion Cooking Technology. R. Jowitt 相似文献
20.
《International Journal of Food Science & Technology》1995,30(1):92-92
Book reviews in this articles:
Principles and Practice for the Safe Processing of Foods . By David A. Shapton and Norah F. Shapton.
Principles and Techniques of Practical Biochemistry , 4th edn. Edited by Keith Wilson and John Walker.
Food Safety: The Challenge Ahead . Edited by Gordon G. Birch and Geoffrey Campbell-Platt. 相似文献
Principles and Practice for the Safe Processing of Foods . By David A. Shapton and Norah F. Shapton.
Principles and Techniques of Practical Biochemistry , 4th edn. Edited by Keith Wilson and John Walker.
Food Safety: The Challenge Ahead . Edited by Gordon G. Birch and Geoffrey Campbell-Platt. 相似文献