TY  - BOOK
AU  - Chichester,C.O.
AU  - Mrak,E.M.
AU  - Stewart,G.F.
TI  - Advances in food research
SN  - 0120164256
PY  - 1976///.
CY  - New York : 
PB  - Academic Press, 
KW  - N-Nitrosamines
KW  - Emulsion stability
KW  - Scanning electron microscopy
KW  - Food products
KW  - Nutrition
KW  - Fishery products
KW  - Clostridium botulinum
KW  - Foodstuffs
N1  - 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.
ER  -