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Book reviews
Publication year - 1983
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1983.tb00295.x
Subject(s) - parry , ascorbic acid , library science , art , philosophy , humanities , food science , biology , computer science , artificial intelligence
Book Reviewed in this Article: Canned Foods: Thermal Processing and Microbiology. By A. C. Hersom and E. D. Hulland. Edinburgh: Churchill Livingstone, 1980. Pp Thermal Properties of Foods and Agricultural Materials. By N. N. Mohsenin. New York: Gordon and Breach, 1980. Pp Introduction to Bacteria for Students in the Biological Sciences. By P. Singleton and D. Sainsbury. Chichester: John Wiley, 1981. Pp A Manual of Recommended Methods for the Microbiological Examina‐tion of Poultry and Poultry Products. Ed. by R. T. Parry, L. Haysom, N. L. Thomas and R. Davis. London: British Poultry Meat Association, 1982. Pp Vitamin C (Ascorbic Acid). Edited by J. N. Counsell and D. H. Hornig. London: Applied Science, 1981. Pp