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1.
《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
2.
《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
3.
《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
4.
《International Journal of Food Science & Technology》1983,18(5):657-665
Book Reviewed in this Article:
Advances in Biotechnology.
Vol. 1. Scientific and Engineering Principles . Ed. by M. Moo-Young, C. W. Robinson and C. Vezina.
Vol. 2. Fuels, Chemicals, Foods and Waste Treatment . Ed, by M. Moo-Young and C. W. Robinson.
Vol. 3. Fermentation Products . Ed. by C. Vezina and K. Singh.
Vol. 4. Current Developments in Yeast Research . Ed. by G. G. Stewart and I. Russell.
Fermented Foods. (Vol. 7, Economic Microbiology) . Ed. by A. H. Rose.
Nutrition and Killer Diseases: The Effects of Dietary Factors on Fatal Chronic Diseases . Ed. by John Rose.
Food Science: A Chemical Approach , 4th ed. By Brian A. Fox and Allan G. Cameron.
Copper in Biology and Medicine Series . By C. A. Owen.
Vol. 1. Copper Deficiency and Toxicity .
Vol. 2. Wilson's Disease .
Vol. 3. Biochemical Aspects of Copper .
Vol. 4. Physiological Aspects of Copper .
Vol. 5. Biological Aspects of Copper .
Principles and Practice of Disinfection, Preservation and Sterilization . Ed. by A. D. Russell, W. B. Hugo and G. A. J. Ayliffe. 相似文献
Advances in Biotechnology.
Vol. 1. Scientific and Engineering Principles . Ed. by M. Moo-Young, C. W. Robinson and C. Vezina.
Vol. 2. Fuels, Chemicals, Foods and Waste Treatment . Ed, by M. Moo-Young and C. W. Robinson.
Vol. 3. Fermentation Products . Ed. by C. Vezina and K. Singh.
Vol. 4. Current Developments in Yeast Research . Ed. by G. G. Stewart and I. Russell.
Fermented Foods. (Vol. 7, Economic Microbiology) . Ed. by A. H. Rose.
Nutrition and Killer Diseases: The Effects of Dietary Factors on Fatal Chronic Diseases . Ed. by John Rose.
Food Science: A Chemical Approach , 4th ed. By Brian A. Fox and Allan G. Cameron.
Copper in Biology and Medicine Series . By C. A. Owen.
Vol. 1. Copper Deficiency and Toxicity .
Vol. 2. Wilson's Disease .
Vol. 3. Biochemical Aspects of Copper .
Vol. 4. Physiological Aspects of Copper .
Vol. 5. Biological Aspects of Copper .
Principles and Practice of Disinfection, Preservation and Sterilization . Ed. by A. D. Russell, W. B. Hugo and G. A. J. Ayliffe. 相似文献
5.
《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
6.
《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
7.
《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
8.
《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
9.
《International Journal of Food Science & Technology》1987,22(1):81-89
Book Reviewed in this Article:
Principles of Cereal Science and Technology. By R. Carl Hoseney.
Solar Dryers: Their Role in Post-Harvest Processing. By B. Brenndorfer, L. Kennedy, C. O. Oswin Bateman, D. S. Trim, G. C. Mrema and C. Wereko-Brobby.
A Colour Atlas of Food Quality Control. By Jane P. Sutherland, Alan H. Varnam and M. G. Evans.
Food, Nutrition, and the Young Child, 2nd edition. By Jeannette B. Endres and Robert E. Rockwell.
Electromagnetic Radiation Properties of Foods and Agricultural Products. By Nuri N. Mohsenin.
Engineering and Food. Edited by Brian McKenna. Volume 1. Engineering Sciences in the Food Industry. Volume 2. Processing Applications.
Vitamin Deficiency in the Elderly: Prevalence, Clinical Significance and Effects on Brain Function. Edited by J. R. Kemm and R. J. Ansell.
Developments in Food Proteins—4. Edited by B. J. F. Hudson.
Citrus Fruits and Their Products: Analysis and Technology. By S. V. Ting and Russell L. Rouseff.
Advances in Food Research, Volume 30.
Chemistry and Physics of Baking. Edited by J. M. V. Blanshard, P. J. Frazier and T. Galliard. 相似文献
Principles of Cereal Science and Technology. By R. Carl Hoseney.
Solar Dryers: Their Role in Post-Harvest Processing. By B. Brenndorfer, L. Kennedy, C. O. Oswin Bateman, D. S. Trim, G. C. Mrema and C. Wereko-Brobby.
A Colour Atlas of Food Quality Control. By Jane P. Sutherland, Alan H. Varnam and M. G. Evans.
Food, Nutrition, and the Young Child, 2nd edition. By Jeannette B. Endres and Robert E. Rockwell.
Electromagnetic Radiation Properties of Foods and Agricultural Products. By Nuri N. Mohsenin.
Engineering and Food. Edited by Brian McKenna. Volume 1. Engineering Sciences in the Food Industry. Volume 2. Processing Applications.
Vitamin Deficiency in the Elderly: Prevalence, Clinical Significance and Effects on Brain Function. Edited by J. R. Kemm and R. J. Ansell.
Developments in Food Proteins—4. Edited by B. J. F. Hudson.
Citrus Fruits and Their Products: Analysis and Technology. By S. V. Ting and Russell L. Rouseff.
Advances in Food Research, Volume 30.
Chemistry and Physics of Baking. Edited by J. M. V. Blanshard, P. J. Frazier and T. Galliard. 相似文献
10.
《International Journal of Food Science & Technology》1974,9(4):525-530
Nutritional Problems in a Changing World. Ed. by D. H ollingsworth and M. R ussell .
The Microbiological Safety of Food. Ed. by B etty C. H obbs and J. H. B. C hristian .
Pollution Control in Meat, Poultry and Seafood Processing. By H. R. J ones .
Shortenings, Margarines and Food Oils. By M. T. G illes .
Recommended Dietary Allowances. C ommittee on D ietary A llowances . F ood and N utrition B oard , N ational R esearch C ouncil . 相似文献
The Microbiological Safety of Food. Ed. by B etty C. H obbs and J. H. B. C hristian .
Pollution Control in Meat, Poultry and Seafood Processing. By H. R. J ones .
Shortenings, Margarines and Food Oils. By M. T. G illes .
Recommended Dietary Allowances. C ommittee on D ietary A llowances . F ood and N utrition B oard , N ational R esearch C ouncil . 相似文献
11.
《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
12.
《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
13.
《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
14.
《Journal of Food Biochemistry》1988,12(3):219-225
Book reviewed in this article:
Handbook of Dietary Fiber: An Applied Approach. Edited by Mark K. Dreher.
Food Chemistry. by H.-D. Belitz and W. Grosch.
Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects; Vol. 2. Major Cheese Groups; Edited by P.F. Fox.
Food Biotechnology.
Developments in Food Proteins - 5. Edited by B.J.F. Hudson.
MODERN CARBOHYDRATE CHEMISTRY. By Dr. Roger Binkley.
Food, Nutrition and the Consumer. T.R. Gormley, G. Downey and D. O'Beirne.
Food Structure and Behavior. Edited by J.M.V. Blanshard and P. Lillford. 相似文献
Handbook of Dietary Fiber: An Applied Approach. Edited by Mark K. Dreher.
Food Chemistry. by H.-D. Belitz and W. Grosch.
Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects; Vol. 2. Major Cheese Groups; Edited by P.F. Fox.
Food Biotechnology.
Developments in Food Proteins - 5. Edited by B.J.F. Hudson.
MODERN CARBOHYDRATE CHEMISTRY. By Dr. Roger Binkley.
Food, Nutrition and the Consumer. T.R. Gormley, G. Downey and D. O'Beirne.
Food Structure and Behavior. Edited by J.M.V. Blanshard and P. Lillford. 相似文献
15.
《International Journal of Food Science & Technology》1981,16(3):329-334
Book reviews in this articles:
Advances in Fish Science and Technology Ed. by J. J. Connell et al.
Food Analysis Laboratory Experiments , 2nd edn. By C. E. Meloan and Y. Pomeranz.
Food, People and Nutrition By Eleanor F. Eckstein.
Food Control in Action . Ed. by P. O. Dennis, J. R. Blanchfield and A. G. Ward. 相似文献
Advances in Fish Science and Technology Ed. by J. J. Connell et al.
Food Analysis Laboratory Experiments , 2nd edn. By C. E. Meloan and Y. Pomeranz.
Food, People and Nutrition By Eleanor F. Eckstein.
Food Control in Action . Ed. by P. O. Dennis, J. R. Blanchfield and A. G. Ward. 相似文献
16.
《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
17.
《International Journal of Food Science & Technology》1975,10(3):369-373
Book Reviewed in this Article:
Dehydration of Natural and Simulated Dairy Products: Food Technology Review No. 15. By M. T. G illies .
Food Additives to Extend Shelf Life. Food Technology Review No 17. By N. D. Pintauro.
Progress in Industrial Microbiology, Vol. 13. By D. J. D. Hockenhull (Ed.).
Report of the Government Chemist, 1973. Department of Industry. London: H.M.S.O., 1974.
Triticale. Proceedings of an international symposium, El Batan, Mexico, 1-3 October 1973. By R. M acintyre and M. C ampbell (Eds) 相似文献
Dehydration of Natural and Simulated Dairy Products: Food Technology Review No. 15. By M. T. G illies .
Food Additives to Extend Shelf Life. Food Technology Review No 17. By N. D. Pintauro.
Progress in Industrial Microbiology, Vol. 13. By D. J. D. Hockenhull (Ed.).
Report of the Government Chemist, 1973. Department of Industry. London: H.M.S.O., 1974.
Triticale. Proceedings of an international symposium, El Batan, Mexico, 1-3 October 1973. By R. M acintyre and M. C ampbell (Eds) 相似文献
18.
《International Journal of Food Science & Technology》1980,15(1):119-123
United States Food Laws Regulations and Standards. Ed. by Y. H. Hui
Nutrition in the Community. The art of delivering services. By R. T. Frankle
Fundamentals of Freeze Drying. By J. D. Mellor
Moulds, Toxins and Food. By Claude Moreau, translated by Maurice Moss
New Protein Foods. Vol. 3. Animal Protein Supplies. Part A. Ed. by Aaron M. Altschul
Plant Regulation and World Agriculture. Ed. by Tom K. Scott 相似文献
Nutrition in the Community. The art of delivering services. By R. T. Frankle
Fundamentals of Freeze Drying. By J. D. Mellor
Moulds, Toxins and Food. By Claude Moreau, translated by Maurice Moss
New Protein Foods. Vol. 3. Animal Protein Supplies. Part A. Ed. by Aaron M. Altschul
Plant Regulation and World Agriculture. Ed. by Tom K. Scott 相似文献
19.
《International Journal of Food Science & Technology》1966,1(3):257-260
Book Review in this Article
Fish Handling and Processing. Ed. by G. H. O. Burgess, C. L. Cutting, J. A. Lovern & J. J. Waterman.
Principles of Sensory Evaluation of Food. By M. A. Amerine, R. M. Pangborn & E. B. Roessler. 相似文献
Fish Handling and Processing. Ed. by G. H. O. Burgess, C. L. Cutting, J. A. Lovern & J. J. Waterman.
Principles of Sensory Evaluation of Food. By M. A. Amerine, R. M. Pangborn & E. B. Roessler. 相似文献
20.
《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