Advances in Food and Nutrition Research - 1st Edition - ISBN: 9780120164394, 9780080567846

Advances in Food and Nutrition Research, Volume 39

1st Edition

Serial Volume Editors: Steve Taylor
Hardcover ISBN: 9780120164394
eBook ISBN: 9780080567846
Imprint: Academic Press
Published Date: 3rd September 1996
Page Count: 378
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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


Description

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

Readership

Researchers and graduate students in food science and nutrition.


Details

No. of pages:
378
Language:
English
Copyright:
© Academic Press 1996
Published:
Imprint:
Academic Press
eBook ISBN:
9780080567846

Reviews

@qu:"Recommended to all biochemists, chemists, food scientists, nutritionists, and others seriously interested in analysis." @source:--FOOD TECHNOLOGY @qu:"This series will undoubtedly remain a major reference for some years to come." @source:--FOOD AND DRUG RESEARCH


About the Serial Volume Editors

Steve Taylor Serial Volume Editor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA