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Book Reviews
Publication year - 1986
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.1365-2621.1986.tb00402.x
Subject(s) - food spoilage , food science , flavor , food industry , food products , art , biology , bacteria , genetics
Book Reviewed in this Article: Principles of Plant Biotechnology: An Introduction to Genetic Engineering in Plants. By S.H. Mantell, J.A. Matthews & R.A. McKee. Quality Control in the Food Industry, Volume 1. 2nd edn. Ed by S. M. Herschdoerfer. An Evaluation of the Role of Microbiological Criteria for Food and Food Ingredients. Sensory Evaluation of Food: Statistical Methods and Procedures. By Michael O'Mahony. Intestinal Microbiology. By B.S. Drasar and P.A. Barrow. Common Fragrance and Flavor Materials: Preparation, Properties and Uses. By Kurt Bauer and Dorothea Garbe. Digestibility and Amino Acid Availability in Cereals and Oilseeds. Edited by John W. Finley & Daniel T. Hopkins. Fungi and Food Spoilage. By John I. Pitt and Ailsa D. Hocking. Introduction to Food‐borne Fungi. By Robert A. Samson, Ellen S. Hoekstra, Connie A.N. van Oorschot and others.