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BOOK REVIEWS
Publication year - 1996
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1996.tb00566.x
Subject(s) - citation , library science , chemistry , food science , polymer science , nanotechnology , computer science , materials science
Book reviewed in this article: EMULSIONS AND EMULSION STABILITY. Edited by Johan Sjölom. THE FOOD CHEMISTRY LABORATORY. A Manual for Experimental Foods, Dietetics, and Food Scientists. Connie M. Weaver. IMMUNOASSAYS FOR RESIDUE ANALYSIS. FOOD SAFETY. ACS Symposium Series 621. Edited by R.C. Beier and L.H. Stanker. FLAVOR‐FOOD INTERACTIONS. Edited by Robert J. McGorrin and Jane V. Leland. FOOD, THE CHEMISTRY OF ITS COMPONENTS, 3RD EDITION. T.P. Coultate. HYDROGELS AND BIODEGRADABLE POLYMERS FOR BIOAPPLICATIONS. Edited by Raphael M. Ottenbrite, Samuel J. Huang, and Kinam Park.