Advances in Food and Nutrition Research, 39

  • Steve Taylor, University of Nebraska, Lincoln, U.S.A.

Audience

Researchers and graduate students in food science and nutrition.

 

Book information

  • Published: September 1996
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-016439-4

Reviews

"Recommended to all biochemists, chemists, food scientists, nutritionists, and others seriously interested in analysis."
--FOOD TECHNOLOGY


"This series will undoubtedly remain a major reference for some years to come."
--FOOD AND DRUG RESEARCH



Table of Contents

G.V. Barbosa-Canovas, L. Ma, J.L. Kokini, and A. Ibarz, The Rheology of Semiliquid Foods. S.F. Chang, A.M. Pearson, and T.C. Huang, Control of the Dehydration Process in Production of Intermediate-Moisture Meat Products: A Review. P.F. Fox, T.P. O'Connor, P.L.H. McSweeney, T.P. Guinee, and N.M. O'Brien, Cheese: Physical, Biochemical, and Nutritional Aspects. D.D. Rawles, G.J. Flick, and R.E. Martin, Biogenic Amines in Fish and Shellfish. Chapter References. Index