TY  - BOOK
AU  - Mrak,E.M.
AU  - Stewart,G.F.
TI  - Advances in food research
PY  - 1954///
CY  - New York
PB  - Academic Press, 
KW  - Food research
KW  - Organic constituents
KW  - Color problem in foods
KW  - Wines-composition
KW  - Statistical methods in food research
KW  - Flavonoid compounds in foods
KW  - Fruit and vegetable products-chemistry and technology
KW  - Meat-oxidative rancidity and discoloration
KW  - Chemistry of the sugar-sulfite reaction
KW  - Relationship to food problems
N1  - Oxidative rancidity and discoloration in meat. -- The chemistry of the sugar-sulfite reaction and its relationship to food problems. -- The chemistry and technology of the pretreatment and preservation of fruit and vegetable products with sulfur dioxide and sulfites. -- Statistical methods in food research. -- Flavonoid compounds in foods. -- The color problem in foods. -- Composition of wines I. organic constituents
ER  -