Advances in Food and Nutrition Research, 39 book cover

Advances in Food and Nutrition Research, 39

Audience
Researchers and graduate students in food science and nutrition.

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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

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

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