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Book reviews
Publication year - 1995
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.1365-2621.1995.tb01949.x
Subject(s) - food science , art , library science , humanities , chemistry , computer science
Book reviews in this articles: Bioactive Volatile Compounds from Plants. Edited by Roy Teranishi, Ron G. Buttery and Hiroshi Sugisawa. Principles of Enzymology for the Food Sciences, 2nd edn. By John R. Whitaker. Food Proteins: Recent Developments in Functionality and Processing Effects. (Food Reviews International Water‐Soluble Vitamin Assays in Human Nutrition By G.F.M. Ball. Protein Structure‐Function Relationships in Foods. Edited by R.Y. Yada, R.L. Jackman and J.L. Smith. The Glassy State in Foods. Edited by J.M.V. Blanshard and P.J. Lillford. Edible Coatings and Films to Improve Food Quality. Edited by John M. Krochta, Elizabeth A. Baldwin and Myrna Nisperos‐Carriedo. Food Analysis: Theory and Practice , 3rd edn. By Yeshajahu Pomeranz and Clifton E. Meloan.