Secure CheckoutPersonal information is secured with SSL technology.
Free ShippingFree global shipping
No minimum order.
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
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
Researchers and graduate students in food science and nutrition.
- No. of pages:
- © Academic Press 1996
- 3rd September 1996
- Academic Press
- eBook ISBN:
@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
University of Nebraska, Lincoln, NE, USA
Elsevier.com visitor survey
We are always looking for ways to improve customer experience on Elsevier.com.
We would like to ask you for a moment of your time to fill in a short questionnaire, at the end of your visit.
If you decide to participate, a new browser tab will open so you can complete the survey after you have completed your visit to this website.
Thanks in advance for your time.