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BOOK REVIEWS
Publication year - 1998
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.1745-4514.1998.tb00237.x
Subject(s) - citation , library science , computer science
Book reviewed in this article: CHEMICAL AND FUNCTIONAL PROPERTIES OF FOOD COMPONENTS. Edited by Zdzislaw E. Sikorski. AGRICULTURAL MATERIALS AS RENEWABLE RESOURCES: Nonfood and Industrial Applications. Edited by G. Fuller, T.A. McKeon and D.D. Bills. DETECTION METHODS FOR IRRADIATED FOODS–CURRENT STATUS. Edited by C.H. McMurray, E.M. Stewart, R. Gray and J. Pearce. FOOD PROTEINS AND LIPIDS. Advances in Experimental Medicine and Biology, Srinivasan Damodaran, Editor. MACROMOLECULAR INTERACTIONS IN FOOD TECHNOLOGY. N. Parris, A. Kato, L.K. Creamer and J. Pearce, eds. AGRI‐FOOD QUALITY. AN INTERDISCIPLINARY APPROACH. G.R. Fenwick, C. Hedley, R.L. Richards, and S. Khokhar; eds. VESICLES. Edited by Morton Rosoff. SAPONINS USED IN FOOD AND AGRICULTURE. Edited by George R. Waller and Kazuo Yamasaki.