Advances in food research.
Advances in food research. Volume XXII /
edited by C. O. Chichester , E. M. Mark and G. F. Stewart
- 1st ed.
- New York : Academic Press, 1976.
- vi; 292 p. : fig. ; 23 x 16 cm.
N-Nitrosamines: a review of chemical and Biological properties and their estimation in foodstuffs. -- Development of Flavor, Odor, and Pungency in Onion and Garlic. -- Clostridium botulinum and its importance in fishery products. -- Food products intended to improve nutrition in the developing world. -- Scanning electron microscopy in food science and technology. -- Emulsion stability and its relation to foods.
0120164256
N-Nitrosamines Emulsion stability Scanning electron microscopy Food products Nutrition Fishery products Clostridium botulinum Foodstuffs
(03)66 / A244
N-Nitrosamines: a review of chemical and Biological properties and their estimation in foodstuffs. -- Development of Flavor, Odor, and Pungency in Onion and Garlic. -- Clostridium botulinum and its importance in fishery products. -- Food products intended to improve nutrition in the developing world. -- Scanning electron microscopy in food science and technology. -- Emulsion stability and its relation to foods.
0120164256
N-Nitrosamines Emulsion stability Scanning electron microscopy Food products Nutrition Fishery products Clostridium botulinum Foodstuffs
(03)66 / A244