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1.
《Journal of texture studies》1980,10(4):449-451
Book reviews in this article:
Polysaccharides in Foods. J. M. Blanshard and J. R. Mitchell eds.
Fundamentals of Food Engineering. Third Edition. S. E. Charm. 相似文献
Polysaccharides in Foods. J. M. Blanshard and J. R. Mitchell eds.
Fundamentals of Food Engineering. Third Edition. S. E. Charm. 相似文献
2.
《Journal of texture studies》1980,11(1):69-73
Fundamentals of Food Canning Technology. J. M. Jackson, and B. M. Shinn.
Meat Science , 3rd Edition. R. A. Lawrie.
Chemical Aspects of Rice Grain Quality. Proceedings of the Workshop
Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds. N. A. Michael Eskin. 相似文献
Meat Science , 3rd Edition. R. A. Lawrie.
Chemical Aspects of Rice Grain Quality. Proceedings of the Workshop
Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds. N. A. Michael Eskin. 相似文献
3.
《Journal of Food Biochemistry》1998,22(4):347-352
Book reviewed in this article:
NATURAL ANTIOXIDANTS AND FOOD QUALITY IN ATHEROSCLEROSIS AND CANCER PREVENTION . J.T. Kumpulainen and J.T. Salonen, eds.
CHEMISTRY AND APPLICATIONS OF GREEN TEA . Edited by Talcehiko Yamamoto, Lekh Raj Juneja, Djoing-Chi Chu and Mujo Kim.
SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES . Sara J. Risch and Chi-Tang Ho, eds.
SEAFOOD SAFETY, PROCESSING, AND BIOTECHNOLOGY , F. Shahidi, Y. Jones, D. Kitts, eds. 相似文献
NATURAL ANTIOXIDANTS AND FOOD QUALITY IN ATHEROSCLEROSIS AND CANCER PREVENTION . J.T. Kumpulainen and J.T. Salonen, eds.
CHEMISTRY AND APPLICATIONS OF GREEN TEA . Edited by Talcehiko Yamamoto, Lekh Raj Juneja, Djoing-Chi Chu and Mujo Kim.
SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES . Sara J. Risch and Chi-Tang Ho, eds.
SEAFOOD SAFETY, PROCESSING, AND BIOTECHNOLOGY , F. Shahidi, Y. Jones, D. Kitts, eds. 相似文献
4.
《Journal of texture studies》1998,29(4):469-471
DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE. Edited by M. Gacula.
MULTIVARIATE DATA ANALYSIS IN SENSORY AND CONSUMER SCIENCE. Garmt B. Dijksterhuis. 相似文献
MULTIVARIATE DATA ANALYSIS IN SENSORY AND CONSUMER SCIENCE. Garmt B. Dijksterhuis. 相似文献
5.
《Journal of food quality》1996,19(2):173-175
Book Reviewed in this Article:
FOOD SCIENCE , 5th Edition, Norman N. Potter and Joseph H. Hotchkiss
MINIMALLY PROCESSED REFRIGERATED FRUITS & VEGETABLES . Robert C. Wiley, editor 相似文献
FOOD SCIENCE , 5th Edition, Norman N. Potter and Joseph H. Hotchkiss
MINIMALLY PROCESSED REFRIGERATED FRUITS & VEGETABLES . Robert C. Wiley, editor 相似文献
6.
LYDIA C. MEDEIROS LOUISE WICKER C. E. WALKER JOHN J. POWERS VICTORIA LEITING 《Journal of food quality》1997,20(4):343-348
Book Reviewed in this Article:
FLAT BREAD TECHNOLOGY. Jalal Qarooni.
NEW DEVELOPMENTS IN CARBOHYDRATES AND RELATED NATURAL PRODUCTS. M.J. Mulky and Ashok Pandey.
THE SCIENCE OF COOKIE AND CRACKER PRODUCTION. Hamed Faridi, editor.
APPETITE FOR LIFE; AN AUTOBIOGRAPHY. Samuel A. Goldblith.
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION. I. FRUITS AND VEGETABLES. Mou-Tuan Huang, Toshihike Owawa, Chi-Tang, Ho, and Robert T. Rosen.
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION. II. TEAS, SPICES, AND HERBS. Chi-Tang Ho, Toshihike Osawa, Mou-Tuan Huang, and Robert T. Rosen. 相似文献
FLAT BREAD TECHNOLOGY. Jalal Qarooni.
NEW DEVELOPMENTS IN CARBOHYDRATES AND RELATED NATURAL PRODUCTS. M.J. Mulky and Ashok Pandey.
THE SCIENCE OF COOKIE AND CRACKER PRODUCTION. Hamed Faridi, editor.
APPETITE FOR LIFE; AN AUTOBIOGRAPHY. Samuel A. Goldblith.
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION. I. FRUITS AND VEGETABLES. Mou-Tuan Huang, Toshihike Owawa, Chi-Tang, Ho, and Robert T. Rosen.
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION. II. TEAS, SPICES, AND HERBS. Chi-Tang Ho, Toshihike Osawa, Mou-Tuan Huang, and Robert T. Rosen. 相似文献
7.
《Journal of Muscle Foods》2001,12(2):167-169
Book review in this Article
POULTRY MEAT PROCESSING. Edited by Alan R. Sams
MEAT CUTS AND MUSCLE FOODS. Howard J. Swatland. 相似文献
POULTRY MEAT PROCESSING. Edited by Alan R. Sams
MEAT CUTS AND MUSCLE FOODS. Howard J. Swatland. 相似文献
8.
《Journal of Food Biochemistry》2003,27(1):83-89
Book reviewed in this article:
ENCYCLOPEDIA OF FOOD SCIENCE AND TECHNOLOGY . 4 Volume set, second edition, Edited by Frederick J. Francis.
BASIC BIOTECHNOLOGY, Second Edition, by Colin Ratledge and Bjorn Kristiansen
THE NEW CHEMISTRY , Edited by Nina Hall.
CHEMICAL & FUNCTIONAL PROPERTIES OF FOOD PROTEINS . Edited by Zdzislaw E. Sikorski. 相似文献
ENCYCLOPEDIA OF FOOD SCIENCE AND TECHNOLOGY . 4 Volume set, second edition, Edited by Frederick J. Francis.
BASIC BIOTECHNOLOGY, Second Edition, by Colin Ratledge and Bjorn Kristiansen
THE NEW CHEMISTRY , Edited by Nina Hall.
CHEMICAL & FUNCTIONAL PROPERTIES OF FOOD PROTEINS . Edited by Zdzislaw E. Sikorski. 相似文献
9.
《Journal of food quality》1996,19(6):515-516
Book Reviewed in this Article:
DATA ANALYSIS FOR THE CHEMICAL SCIENCES . Richard C. Graham.
STATISTICAL QUALITY CONTROL FOR THE FOOD INDUSTRY , 2nd Edition, Merton R. Hubbard. 相似文献
DATA ANALYSIS FOR THE CHEMICAL SCIENCES . Richard C. Graham.
STATISTICAL QUALITY CONTROL FOR THE FOOD INDUSTRY , 2nd Edition, Merton R. Hubbard. 相似文献
10.
《Journal of texture studies》2000,31(3):355-361
HANDBOOK OF POLYMER TESTING. Roger Brown, MICHA PELEG
FRUIT AND VEGETABLE QUALITY: AN INTEGRATED VIEW. Edited by Robert L. Shewfelt, Bernhard Bruckner, CHANG Y. LEE
SENSORY EVALUATION TECHNIQUES(3rd Edition). Morten Meilgaard, Gail Civile, B. Thomas Carr
MICROSTRUCTURAL PRINCIPLES OF FOOD PROCESSING AND ENGINEERING. 1999.2d Edition by J.M. Aguilera, D.W. Stanley, MALCOLM BOURNE 相似文献
FRUIT AND VEGETABLE QUALITY: AN INTEGRATED VIEW. Edited by Robert L. Shewfelt, Bernhard Bruckner, CHANG Y. LEE
SENSORY EVALUATION TECHNIQUES(3rd Edition). Morten Meilgaard, Gail Civile, B. Thomas Carr
MICROSTRUCTURAL PRINCIPLES OF FOOD PROCESSING AND ENGINEERING. 1999.2d Edition by J.M. Aguilera, D.W. Stanley, MALCOLM BOURNE 相似文献
11.
《Journal of Food Biochemistry》2000,24(1):79-87
Book Reviews in this Article:
SUBCELLULAR BIOCHEMISTRY, Vol. 30, FAT-SOLUBLE VITAMINS. Edited by Peter J. Quinn and Valerian E. Kagan, Plenum Press, New York, 233 Spring Street, New York, NY 10013, 533 pp. $139.50. ISBN 0–306–45846–2.
Chromatography and Capillary Electrophoresis in Food Analysis by H. Sorenson, S. Sorenson, C. Bjergegaard and S. Michaelsen, RSC Food Analysis Monographs, Royal Society of Chemistry, Cambridge (GBR). ISBN 0–85404–561–9. 1999.470 pp. Hardcover. Illustrated. 59.90 £.
COLORANTS. F.J. Francis. Eagon Press Handbook Series, American Association of Cereal Chemists, St. Paul, MN. 1999. ISBN 1–891127–0–4.144 pp. Softcover, Illustrated. $59.
FUNCTIONAL PROPERTIES OF FOOD MACROMOLECULES. 2nd Edition. Edited by S.E. Hill, D.A. Ledward and J. R. Mitchell. 1998. Chapman and Hall, Aspen Publishers, Gaithersburg, MD. 348 pp. ISBN 0–7514–0421–7. Hardcover. $160.
HAZARDOUS PROPERTIES OF CHEMICAL SUBSTANCES. Pradyot Patnaik, Second Edition. Wiley Interscicnce, New York. 984 pp. ISBN 0471291757. Hardcover $149. 相似文献
SUBCELLULAR BIOCHEMISTRY, Vol. 30, FAT-SOLUBLE VITAMINS. Edited by Peter J. Quinn and Valerian E. Kagan, Plenum Press, New York, 233 Spring Street, New York, NY 10013, 533 pp. $139.50. ISBN 0–306–45846–2.
Chromatography and Capillary Electrophoresis in Food Analysis by H. Sorenson, S. Sorenson, C. Bjergegaard and S. Michaelsen, RSC Food Analysis Monographs, Royal Society of Chemistry, Cambridge (GBR). ISBN 0–85404–561–9. 1999.470 pp. Hardcover. Illustrated. 59.90 £.
COLORANTS. F.J. Francis. Eagon Press Handbook Series, American Association of Cereal Chemists, St. Paul, MN. 1999. ISBN 1–891127–0–4.144 pp. Softcover, Illustrated. $59.
FUNCTIONAL PROPERTIES OF FOOD MACROMOLECULES. 2nd Edition. Edited by S.E. Hill, D.A. Ledward and J. R. Mitchell. 1998. Chapman and Hall, Aspen Publishers, Gaithersburg, MD. 348 pp. ISBN 0–7514–0421–7. Hardcover. $160.
HAZARDOUS PROPERTIES OF CHEMICAL SUBSTANCES. Pradyot Patnaik, Second Edition. Wiley Interscicnce, New York. 984 pp. ISBN 0471291757. Hardcover $149. 相似文献
12.
《Journal of Food Biochemistry》2004,28(3):261-262
Book Reviews in this article:
PIONEERS IN FOOD SCIENCE-VOLUME 2. Edited by J.J. Powers. 2004, Food & Nutrition Press, Inc. Trumbull, CT. Illustrated, ISBN 0–917678-56–7,158 pp., $30.00.
PROTEIN SECRETION PATHWAYS IN BACTERIA. Edited by Oudega, Bauke. 2003. Kluwer Academic Publishers, The Netherlands. ISBN 1402012551, 296 pp., Hardcover, $122.
PIONEERS IN FOOD SCIENCE-VOLUME 2. Edited by J.J. Powers. 2004, Food & Nutrition Press, Inc. Trumbull, CT. Illustrated, ISBN 0–917678-56–7,158 pp., $30.00.
APPLIED MYCOLOGY AND BIOTECHNOLOGY Volume 1 & 2. Edited by George G. Khachatourians and Dilip K. Arora. Published by Elsevier, Amsterdam, The Netherlands. Volume 1: 0 444 50657 8. Volume 2: 0 444 51030 3.
WHOLE-GRAIN FOODS IN HEALTH AND DISEASE. Edited by Len Marquart, Joanne L. Slavin, and R. Gary Fulcher. Published by The American Association of Cereal Chemists, Inc., St. Paul, Minnesota, U.S.A. 2002. ISBN 1–8911127-29–2. 382 pages. Hardcover. US$ 139. 相似文献
PIONEERS IN FOOD SCIENCE-VOLUME 2. Edited by J.J. Powers. 2004, Food & Nutrition Press, Inc. Trumbull, CT. Illustrated, ISBN 0–917678-56–7,158 pp., $30.00.
PROTEIN SECRETION PATHWAYS IN BACTERIA. Edited by Oudega, Bauke. 2003. Kluwer Academic Publishers, The Netherlands. ISBN 1402012551, 296 pp., Hardcover, $122.
PIONEERS IN FOOD SCIENCE-VOLUME 2. Edited by J.J. Powers. 2004, Food & Nutrition Press, Inc. Trumbull, CT. Illustrated, ISBN 0–917678-56–7,158 pp., $30.00.
APPLIED MYCOLOGY AND BIOTECHNOLOGY Volume 1 & 2. Edited by George G. Khachatourians and Dilip K. Arora. Published by Elsevier, Amsterdam, The Netherlands. Volume 1: 0 444 50657 8. Volume 2: 0 444 51030 3.
WHOLE-GRAIN FOODS IN HEALTH AND DISEASE. Edited by Len Marquart, Joanne L. Slavin, and R. Gary Fulcher. Published by The American Association of Cereal Chemists, Inc., St. Paul, Minnesota, U.S.A. 2002. ISBN 1–8911127-29–2. 382 pages. Hardcover. US$ 139. 相似文献
13.
《Journal of Food Biochemistry》2001,25(5):475-481
Book reviewed in this article:
MARINE AND FRESHWATER PRODUCTS HANDBOOK. R.E. Martin, E.P. Carter, G. J. Flick, Jr. and L.M. Davis
SURIMI AND SURIMI SEAFOOD. Edited by J. Park
DEVELOPING NEW FOOD PRODUCTS FOR A CHANGING MARKETPLACE. Edited by A.L. Brody and J.B. Lord
GUM AND STABILIZERS FOR THE FOOD INDUSTRY 10. P. Williams and G. O. Phillips 相似文献
MARINE AND FRESHWATER PRODUCTS HANDBOOK. R.E. Martin, E.P. Carter, G. J. Flick, Jr. and L.M. Davis
SURIMI AND SURIMI SEAFOOD. Edited by J. Park
DEVELOPING NEW FOOD PRODUCTS FOR A CHANGING MARKETPLACE. Edited by A.L. Brody and J.B. Lord
GUM AND STABILIZERS FOR THE FOOD INDUSTRY 10. P. Williams and G. O. Phillips 相似文献
14.
《Journal of Food Lipids》2001,8(2):147-148
Book review in this Article
1. FATS AND OILS . Clyde E. Stauffer. 1999. 149 pp.
2. EMULSIFIERS . Clyde E. Stauffer. 1999. 100 pp.
3. COLORANTS. F.J. Francis. 1999. 144 pp.
4. ENZYMES. Paul R. Mathewson. 1998. 109 pp. 相似文献
1. FATS AND OILS . Clyde E. Stauffer. 1999. 149 pp.
2. EMULSIFIERS . Clyde E. Stauffer. 1999. 100 pp.
3. COLORANTS. F.J. Francis. 1999. 144 pp.
4. ENZYMES. Paul R. Mathewson. 1998. 109 pp. 相似文献
15.
《Journal of Food Processing and Preservation》1999,23(1):83-84
Book review in this Article
HEAT TRANSFER IN FOOD COOLING APPLICATIONS. I. Dincer
SPICE SCIENCE and TECHNOLOGY (Food Science and Technology Series/89). By K. Hirasa and M. Takemasa. 相似文献
HEAT TRANSFER IN FOOD COOLING APPLICATIONS. I. Dincer
SPICE SCIENCE and TECHNOLOGY (Food Science and Technology Series/89). By K. Hirasa and M. Takemasa. 相似文献
16.
《Journal of texture studies》1996,27(6):703-706
Review of Design and Analysis of Sensory Optimization . Gacula, M.C., Jr.
Pasta and Noodle Technology , Edited by J.E. Kruger, R.B. Matsuo and J.W. Dick. 相似文献
Pasta and Noodle Technology , Edited by J.E. Kruger, R.B. Matsuo and J.W. Dick. 相似文献
17.
《Journal of texture studies》1997,28(5):593-596
ELEMENTARY FOOD SCIENCE. 4th Ed. (E.R. Viera, ed.) Chapman & Hall, New York, 1996. ISBN: 0–412–07961–5.
FOOD CHOICE ACCEPTANCE AND CONSUMPTION. (H.L. Meiselman and H.J.H. MacFie, eds.) 1996. 397 pages, Blackie Academic and Professional, London. 相似文献
FOOD CHOICE ACCEPTANCE AND CONSUMPTION. (H.L. Meiselman and H.J.H. MacFie, eds.) 1996. 397 pages, Blackie Academic and Professional, London. 相似文献
18.
《Journal of food quality》1996,19(3):257-263
Book Reviewed in this Article:
HARD TO SWALLOW. A BRIEF HISTORY OF FOOD . Richard W. Lacey.
PESTICIDE RESIDUES IN FOOD-1994. PART 11-TOXICOLOGY .
EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD .
TOXICOLOGICAL EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD .
TOXICOLOGICAL EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD . International programme on Chemical Safety, WHO 相似文献
HARD TO SWALLOW. A BRIEF HISTORY OF FOOD . Richard W. Lacey.
PESTICIDE RESIDUES IN FOOD-1994. PART 11-TOXICOLOGY .
EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD .
TOXICOLOGICAL EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD .
TOXICOLOGICAL EVALUATION OF CERTAIN VETERINARY DRUG RESIDUES IN FOOD . International programme on Chemical Safety, WHO 相似文献
19.
《Journal of food quality》1992,15(5):383-385
Book reviewed in this article:
CHEMICAL SENSES, VOL. 4, APPETITE AND NUTRITION.
HEALTHFUL QUANTITY BAKING. 相似文献
CHEMICAL SENSES, VOL. 4, APPETITE AND NUTRITION.
HEALTHFUL QUANTITY BAKING. 相似文献
20.
《Journal of food quality》1993,16(4):317-319
Book reviewed in this article:
QUALITY PROTEIN MAIZE. Edwin T. Mertz, editor.
TOTAL QUALITY MANAGEMENT FOR THE FOOD INDUSTRIES. Wilber A. Gould.
PHYSICAL CHEMISTRY OF FOODS. Henry G. Schwartzberg and Richard W. Hartel, editors. 相似文献
QUALITY PROTEIN MAIZE. Edwin T. Mertz, editor.
TOTAL QUALITY MANAGEMENT FOR THE FOOD INDUSTRIES. Wilber A. Gould.
PHYSICAL CHEMISTRY OF FOODS. Henry G. Schwartzberg and Richard W. Hartel, editors. 相似文献
