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Book reviews
Publication year - 1987
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.1365-2621.1987.tb00475.x
Subject(s) - food products , library science , food science , art , art history , chemistry , computer science
Book Reviewed in this Article: Product Testing and Sensory Evaluation of Foods: Marketing and R & D Approaches. By Howard R. Moskowitz. Modern Control Techniques for the Processing Industries. By T.H. Tsai, J.W. Lane and C.S. Lin. Concentration and Drying of Foods. Edited by Diarmuid MacCarthy. Protein Tailoring for Food and Medical Uses. Edited by Robert E. Feeney and John R. Whitaker. Powder Surface Area and Porosity, 2nd edition. Edited by S. Lowell and Joan E. Shiels. Sensory Evaluation of Food: Theory and Practice. By Giséla Jellinek. Insect Management for Food Storage and Processing. Edited by Fred J. Baur. St. Paul Fundamentals and Applications of Freeze‐drying to Biological Materials, Drugs and Foodstuffs. Nestlé Research News 1984/85. Vevey Advances in Cereal Science and Technology, Volume 8. St. Paul, Minn. Food Irradiation. By Walter M. Urbain. Institutional Catering; Food Inspection.