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1.
M. Wurzenberger H. -D. Belitz W. Grosch H. Hey 《European Food Research and Technology》1985,181(6):486-494
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《International Journal of Food Science & Technology》1987,22(5):575-586
Book Reviewed in this Article:
Evaporation, Membrane Filtration and Spraydrying in Milk Powder and Cheese Production. Edited by Robert Hansen
Foodborne Microorganisms and Their Toxins: Developing Methodology. Edited by Merle D. Pierson and Norman J. Stern. New York
The History of Scurvy and Vitamin C. By Kenneth J. Carpenter
Muscle as Food. Edited by Peter J. Bechtel. Orlando
Fundamentals of Dough Rheology. Edited by Hamed Fasidi & Jon M. Faubion
Bergey's Manual of Systematic Bacteriology, Volume 2. Edited by Peter H. A. Sneath
Traditional Foods: Some Products and Technologies. Mysore, India
Enzymes and Their Role in Cereal Technology. Edited by J. E. Kruger, D. Lineback
Food Analysis: Principles and Techniques. Volume 4. Separation Techniques. Edited by Dieter W. Gruenwedel
Modern Methods in the Analysis and Structural Elucidation of Mycotoxins. Edited by Richard J. Cole. Orlando
Detergency: Theory and Technology. Edited by W. Gale Cutler
Recommendations for the processing and handling of frozen foods, 3rd edition. Paris 相似文献
Evaporation, Membrane Filtration and Spraydrying in Milk Powder and Cheese Production. Edited by Robert Hansen
Foodborne Microorganisms and Their Toxins: Developing Methodology. Edited by Merle D. Pierson and Norman J. Stern. New York
The History of Scurvy and Vitamin C. By Kenneth J. Carpenter
Muscle as Food. Edited by Peter J. Bechtel. Orlando
Fundamentals of Dough Rheology. Edited by Hamed Fasidi & Jon M. Faubion
Bergey's Manual of Systematic Bacteriology, Volume 2. Edited by Peter H. A. Sneath
Traditional Foods: Some Products and Technologies. Mysore, India
Enzymes and Their Role in Cereal Technology. Edited by J. E. Kruger, D. Lineback
Food Analysis: Principles and Techniques. Volume 4. Separation Techniques. Edited by Dieter W. Gruenwedel
Modern Methods in the Analysis and Structural Elucidation of Mycotoxins. Edited by Richard J. Cole. Orlando
Detergency: Theory and Technology. Edited by W. Gale Cutler
Recommendations for the processing and handling of frozen foods, 3rd edition. Paris 相似文献
4.
《International Journal of Food Science & Technology》1988,23(3):311-322
Book Reviewed in this Article:
Progress in Food Preparation Processes. Proceedings of an IUFoST Symposium held in Halmstad
Brewing Science, Volume 3. Edited by J.R.A. Poolack
Dictionary of Microbiology and Molecular Biology. By P. Singleton and D. Sainsbury. Chichester
Essays in Agricultural and Food Microbiology. Edited by J. R. Norris and G. L. Pettipher
Flavour Science and Technology. Edited by M. Martens, G. A. Dalen and H. Russwurm
Food Biotechnology. Edited by Dietrich Knorr
Food Product–Package Compatibility
Handbook of Dietary Fibre : An Applied Approach. By Mark L. Dreher
Introduction to Modern Virology, 3rd edition. By N. J. Dimmock and S. B. Primrose
Reduction of Losses of Cured Fish in the Tropics–Guide for Extension Workers
Toxicological Evaluation of Certain Food Additives and Contaminants. WHO Food Additives Series
Membrane Filter Food Microbiology. By Anthony N. Sharpe and Pearl I. Peterkin 相似文献
Progress in Food Preparation Processes. Proceedings of an IUFoST Symposium held in Halmstad
Brewing Science, Volume 3. Edited by J.R.A. Poolack
Dictionary of Microbiology and Molecular Biology. By P. Singleton and D. Sainsbury. Chichester
Essays in Agricultural and Food Microbiology. Edited by J. R. Norris and G. L. Pettipher
Flavour Science and Technology. Edited by M. Martens, G. A. Dalen and H. Russwurm
Food Biotechnology. Edited by Dietrich Knorr
Food Product–Package Compatibility
Handbook of Dietary Fibre : An Applied Approach. By Mark L. Dreher
Introduction to Modern Virology, 3rd edition. By N. J. Dimmock and S. B. Primrose
Reduction of Losses of Cured Fish in the Tropics–Guide for Extension Workers
Toxicological Evaluation of Certain Food Additives and Contaminants. WHO Food Additives Series
Membrane Filter Food Microbiology. By Anthony N. Sharpe and Pearl I. Peterkin 相似文献
5.
《International Journal of Food Science & Technology》1988,23(6):653-656
The Food Consumer . By Christopher Ritson, Leslie Gofton and John McKenzie
Sweetness . By John Dobbing
Alternatives to Animal Use in Research, Testing and Education . By the Office of Technology Assessment, Congress of the U.S.A. New York 相似文献
Sweetness . By John Dobbing
Alternatives to Animal Use in Research, Testing and Education . By the Office of Technology Assessment, Congress of the U.S.A. New York 相似文献
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《Food Reviews International》2013,29(2):363-368
Nutritional Toxicology. F. N. Kotsonis, M. Mackey, and J. J. Hjelle (eds.). Raven Press, New York, 1994, 331 pages, $135, ISBN 0–7817–0121‐X. Bioprocess Production of Flavor, Fragrance, and Color Ingredients. Alan Gableman (ed.). Wiley and Sons, New York, 1994, 350 pages, $64.95, ISBN 0–471–03921–0. Available at local bookstores or call 1–800‐CALL‐WILEY. Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. Thomas H. Parliment, Michael J. Morello, and Robert J. McGorrin (eds.). ACS Symposium Series No. 543, American Chemical Society, Washington, DC, 1994, 494 pages, $109.95. Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, DC, August 23–28, 1992. 相似文献
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《International Journal of Dairy Technology》1986,39(3):98-100
Book reviewed in this article:
Developments in dairy chemistry — 3. Lactose and minor constituents. Edited by P F Fox 1985.
Ice cream making . By James Rothwell.
Sorption isotherms and water activity of food materials. By W Wolf, W E L Spiess and G Jung.
Milk proteins 84 . Proceedings of the International Congress on Milk Proteins, Luxembourg. 7–11 May 1984. Edited by T E Galesloot & B J Tinbergen. 相似文献
Developments in dairy chemistry — 3. Lactose and minor constituents. Edited by P F Fox 1985.
Ice cream making . By James Rothwell.
Sorption isotherms and water activity of food materials. By W Wolf, W E L Spiess and G Jung.
Milk proteins 84 . Proceedings of the International Congress on Milk Proteins, Luxembourg. 7–11 May 1984. Edited by T E Galesloot & B J Tinbergen. 相似文献
10.
《International journal of cosmetic science》1985,7(2):99-100
Book Reviewed in this article:
Colours for Cosmetics (2nd edition). By the Deutsche Forschungsgemeinschaft, Commission des Colorants. Ed
Handbook of U.S. colorants for Foods, Drugs and Cosmetics(2nd Edition)
Complete Hairdressing Science by O. F. G. Kilgour and M. McGarry. Heinemann, London, 1984, Pp 相似文献
Colours for Cosmetics (2nd edition). By the Deutsche Forschungsgemeinschaft, Commission des Colorants. Ed
Handbook of U.S. colorants for Foods, Drugs and Cosmetics(2nd Edition)
Complete Hairdressing Science by O. F. G. Kilgour and M. McGarry. Heinemann, London, 1984, Pp 相似文献
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《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
13.
《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
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《International Journal of Food Science & Technology》1993,28(6):655-666
Therapeutic Properties of Fermented Milks.
Flour Confectionery Manufacture.
Sensory Evaluation Practices.
Capillary Elecrophoresis.
Modern Methods in Food Mycology.
Food Packaging: Principles and Practice.
Low-Calorie Foods Handbook.
British Standard BS 4585: Part 6: 1992.
British Standard BS 4325: Part 9: 1992.
Toxicological Evaluation of Certain Food Additives and Naturally Occurring Toxicants.
Toxicological Evaluation of Certain Veterinary Drug Residues in Food.
Listing of Codes of Practice Applicable to Foods.
McCance & Widdowson: A Scientific Partnership of 60 Years.
Oxidative Enzymes in Foods. 相似文献
Flour Confectionery Manufacture.
Sensory Evaluation Practices.
Capillary Elecrophoresis.
Modern Methods in Food Mycology.
Food Packaging: Principles and Practice.
Low-Calorie Foods Handbook.
British Standard BS 4585: Part 6: 1992.
British Standard BS 4325: Part 9: 1992.
Toxicological Evaluation of Certain Food Additives and Naturally Occurring Toxicants.
Toxicological Evaluation of Certain Veterinary Drug Residues in Food.
Listing of Codes of Practice Applicable to Foods.
McCance & Widdowson: A Scientific Partnership of 60 Years.
Oxidative Enzymes in Foods. 相似文献
17.
《International Journal of Food Science & Technology》1981,16(5):567-572
Book reviews in this articles:
Fodder Biofactors, Their Methods of Determination. By E. Knobloch and J. Černá-Heyrovská.
Spices and Condiments: Chemistry, Microbiology, Technology. By J. S. Pruthi.
Handbook of Sugars. Ed. by H. M. Pancoast and W. R. Junk.
Tropical and sub-tropical fruits. By Steven Nagy and Philip E. Shaw. 相似文献
Fodder Biofactors, Their Methods of Determination. By E. Knobloch and J. Černá-Heyrovská.
Spices and Condiments: Chemistry, Microbiology, Technology. By J. S. Pruthi.
Handbook of Sugars. Ed. by H. M. Pancoast and W. R. Junk.
Tropical and sub-tropical fruits. By Steven Nagy and Philip E. Shaw. 相似文献
18.
《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
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《International Journal of Food Science & Technology》1980,15(6):673-683
Book reviews in this articles:
Nutrition and the World Food Crisis . By M. A. Caliendo.
Critical Food Issues of the Eighties . Ed. by M. Chou and D. P. Harmon.
Food Science and Nutrition: Current Issues and Answers . Ed. by F. Clydesdale.
Food Microscopy . Ed. by J. G. Vaughan.
Food Texture and Rheology , Ed. by P. Sherman.
Recommendations for chilled storage of perishable produce.
Food Legumes . Ed. by D. E. Kay. 相似文献
Nutrition and the World Food Crisis . By M. A. Caliendo.
Critical Food Issues of the Eighties . Ed. by M. Chou and D. P. Harmon.
Food Science and Nutrition: Current Issues and Answers . Ed. by F. Clydesdale.
Food Microscopy . Ed. by J. G. Vaughan.
Food Texture and Rheology , Ed. by P. Sherman.
Recommendations for chilled storage of perishable produce.
Food Legumes . Ed. by D. E. Kay. 相似文献