Premium
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.tb00493.x
Subject(s) - library science , classics , environmental ethics , philosophy , art , computer science
Book Reviewed in this Article: Biological Reference Materials: Availability, Uses, and Need for Validation of Nutrient Measurement. Edited by Wayne R. Wolf. Fat‐Soluble Vitamins: Their Biochemistry and Applications. Edited by Anthony T. Diplock Foreign Bodies in Foods. Proceedings of a Symposium, 19 June, 1985. Chipping Campden Food Packaging and Preservation: Theory and Practice. Edited by M. Mathlouthi. Oats: Chemistry and Technology. Edited by Francis H. Webster. St Paul, Minn. Nutritional and Toxicological Aspects of Food Safety. Edited by Mendel Friedman. The Quality of Frozen Foods. By Mogens Jul. Modern Methods of Food Analysis. Edited by Kent K. Stewart & John R. Whitaker. Chemical Changes in Food during Processing. Edited by Thomas Richardson and John W. Finley. United States Food Laws, Regulations and Standards, 2 vols, 2nd edition. By Y.H. Hui. Modern Food Microbiology, 3rd edition. By James M. Jay. General Microbiology, 6th edition. By Hans G. Schlegel assisted by Karin Schmidt, translated by Margot Kogut. The History of Food Preservation. By Stuart Thorne. Food Composition and Nutrition Tables, 1986/87. 3rd edition. By S.W. Souci, W. Fachmann and H. Kraut.