Advances in food research.
Advances in food research. Volume XIII /
edited by C. O. Chichester, G. F. Stewart and E. M. Mrak.
- 1st ed.
- New York : Academic Press, 1964.
- viii ; 401 p. : gráf., fot. ; 23 x 16 cm.
Recent advances in the freeze-drying of food products. -- Etiological status and associated studies of pale, soft, exudative porcine musculature. -- Astringency of fruit products in relation to phenolic content. -- Fundamentals of low-temperature food preservation. -- Minimum growth temperatures for food-poisoning, fecal-indicator, and psychrophilic microorganisms.
Food research Low-temperature food preservation Freeze-drying of food products Astringency of fruit products Pale, soft, exudative porcine musculature Minimum growth temperatures for food-poisoning
(03)66 / A244 V. XIII
Recent advances in the freeze-drying of food products. -- Etiological status and associated studies of pale, soft, exudative porcine musculature. -- Astringency of fruit products in relation to phenolic content. -- Fundamentals of low-temperature food preservation. -- Minimum growth temperatures for food-poisoning, fecal-indicator, and psychrophilic microorganisms.
Food research Low-temperature food preservation Freeze-drying of food products Astringency of fruit products Pale, soft, exudative porcine musculature Minimum growth temperatures for food-poisoning
(03)66 / A244 V. XIII