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tropical fruit technology by n. czyhrinciw department of chemistry and technology, faculty of agronomy, central uniuersity, maracay, venezuela i. introduction . . . . . .
enzyme-catalyzed oxidative browning of fruit products by m . a . joslyn and j . d . ponting division of food technology. college of agriculture. universi ty of california.
wheat germ s . r . shurpalekar and p . haridas rao flour milling and baking technology discipline central food technological research institute mysore. india i . introduction
meat emulsions by robert l . saffle. department of food science. university of georgia. athens. georgia i . introduction .................................................................
chlorine in food plant sanitation by walter a. mercer and ira i. somers western research laboratory, national canners association, berkeley, calijornia page i. introduction
electromagnetic radiation fundamentals and their applications in food technology by bernard e . proctor and samuel a . goldblith department of food technology. massachusetts
oxidation systems in fruits and vegetables- their relation to the quality of preserved products by d. r. haisman~ f. aylward* and fruit and vegetable preservation research
the blanching process by frank a. lee new y'ork state agricultural experiment station, cornell uniuersity, geneua, new york i. introduction . . . . . . . . . . . . .
advances in i-ood kestarch, vol.. 28 food technological evaluation of xylitol lea hyvonen, pekka koivistoinen, department of food chemistty and technology, uriiversig of
flavonoid compounds in foods by e. c. bate-smith low temperature research station, university of cambridge, and department of scientific and industrial research, cambridge,
advances in ecological research edited by a. macfadyen 23 mountsandel road, coleraine, northern ireland e. d. ford centerfor quantitative science, university of washington,
control of microorganisms causing spoilage in fruit and vegetable products by mathilde von schelhorn institut fur lebeitsmitteltechnologie. munich. germany translated by
fundamentals of lo w-temperatu re food preservation by 0 . fennema asd w . d . powrie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
deterioration of processed potatoes by a . frank ross1 cornell university. ithaca. new york contentb page i . introduction . . . . . . . . . . . . . . . . . . . 257 i1 .
nutritional stress factors and food processing by samuel lepkovsky university of california. berkeley. california contents page i . introduction . . . . . . . . . . . . .
microbiological problems of frozen food products by georg borgstrom sicedish institute f o r food preservation research ( s i k ) , goteborg, sweden page i. introduction..
thermobacteriology as applied to food processing by c . r . stumbo food machbicry uicd chstiiicul corpordwir. satr loss. califorilia contentb page i . introduction . . .
fish preservation in southeast asia by a. g . van veenl university of delft, the netherlands laboratory of biochemistry contents i. introduction . . . . . . . . . . . 11.
the color problem in foods by g. mackinney and c. 0. chichester department of food technology, university of california, berkeley contents page i. introduction . . . . .
advances in food research volume 30 this page intentionally left blank advances in food research volume 30 edited by c. 0. chichester univerdy of rhode island kingston, rhode