Food Scienceand Technology

International Series

Maynard A. Amerine, Rose Marie Pangborn, and Ed- Colin Dennis (ed.), Post-Harvest Pathology of Fruits andVegetables. 1983.ward B. Roessler, Principles of Sensory Evaluation of

Food. 1965. P. J. Barnes (ed.), Lipids in Cereal Technology. 1983.Martin Glicksman,Gum Technology in the Food Indus- David Pimentel and Carl W. Hall (eds.), Food and En-try. 1970. ergy Resources. 1984.

Maynard A. Joslyn, Methods in Food Analysis, second Joe M. Regenstein and Carrie E. Regenstein, Food Pro-edition. 1970. tein Chemistry: An Introduction for Food Scien-

tists. 1984.C. R. Stumbo, Thermobacteriology in Food Processing,Maximo C. Gacula, Jr., and Jagbir Singh, Statisticalsecond edition. 1973.Methods in Food and Consumer Research. 1984.Aaron M. Altschul (ed.),New Protein Foods: Volume 1,

Fergus M. Clydesdale and Kathryn L. Wiemer (eds.),Technology, Part A—1974. Volume 2, Technology,Iron Fortification of Foods. 1985.Part B—1976. Volume 3, Animal Protein Supplies,

Part A—1978. Volume 4, Animal Protein Supplies, Robert V. Decareau,Microwaves in the Food ProcessingPart B—1981. Volume 5, Seed Storage Proteins— Industry. 1985.1985. S. M. Herschdoerfer (ed.), Quality Control in the Food

Industry, second edition. Volume 1—1985. VolumeS. A. Goldblith, L. Rey, and W. W. Rothmayr, Freeze2—1985. Volume 3—1986. Volume 4—1987.Drying and Advanced Food Technology. 1975.

F. E. Cunningham and N. A. Cox (eds.), MicrobiologyR. B. Duckworth (ed.),Water Relations of Food. 1975.of Poultry Meat Products. 1987.

John A. Troller and J. H. B. Christian, Water ActivityWalter M. Urbain, Food Irradiation. 1986.and Food. 1978.Peter J. Bechtel, Muscle as Food. 1986.A. E. Bender, Food Processing and Nutrition. 1978.H. W.-S. Chan, Autoxidation of Unsaturated Lipids.D. R. Osborne and P. Voogt, The Analysis of Nutrients1986.

in Foods. 1978.ChesterO.McCorkle, Jr.,Economics of FoodProcessing

Marcel Loncin and R. L. Merson, Food Engineering: in the United States. 1987.Principles and Selected Applications. 1979.

Jethro Jagtiani, Harvey T. Chan, Jr., and William S.J. G. Vaughan (ed.), Food Microscopy. 1979. Sakai, Tropical Fruit Processing. 1987.J. R. A. Pollock (ed.), Brewing Science, Volume 1— J. Solms, D. A. Booth, R. M. Dangborn, and O. Raun-1979. Volume 2—1980. Volume 3—1987. hardt, Food Acceptance and Nutrition. 1987.

J. Christopher Bauernfeind (ed.), Carotenoids as Color- R. Macrae, HPLC in Food Analysis, second edition.ants and Vitamin A Precursors: Technological and 1988.Nutritional Applications. 1981. A. M. Pearson and R. B. Young, Muscle and Meat Bio-

chemistry. 1989.Pericles Markakis (ed.), Anthocyanins as Food Colors.1982. Dean O. Cliver (ed.), Foodborne Diseases. 1990.

George F. Stewart and Maynard A. Amerine (eds.), In- Marjorie P. Penfield and Ada Marie Campbell, Experi-troduction to Food Science and Technology, second mental Food Science, third edition. 1990.edition. 1982. Leroy C. Blankenship, Colonization Control of Human

Bacterial Enteropathogens in Poultry. 1991.Malcolm C. Bourne, Food Texture and Viscosity: Con-cept and Measurement. 1982. Yeshajahu Pomeranz, Functional Properties of Food

Components, second edition. 1991.Hector A. Iglesias and Jorge Chirife,Handbook of FoodIsotherms: Water Sorption Parameters for Food and Reginald H. Walter, The Chemistry and Technology of

Pectin. 1991.Food Components. 1982.

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648 Food Science and Technology International Series

Herbert Stone and Joel L. Sidel, Sensory Evaluation Prac- Ronald S. Jackson,Wine Science: Principles andApplica-tions. 1994.tices, second edition. 1993.

Harold D. Hafs and Robert G. Zimbelman, Low-fatRobert L. Shewfelt and Stanley E. Prussia, PostharvestMeats. 1994.Handling: A Systems Approach. 1993.

Lance G. Phillips, Dana M. Whitehead, and JohnR. Paul Singh and Dennis R. Heldman, Introduction toKinsella, Structure–Function Properties of Food Pro-Food Engineering, second edition. 1993.teins. 1994.

Tilak Nagodawithana and Gerald Reed, Enzymes inRobert G. Jensen, Handbook of Milk Composition.Food Processing, third edition. 1993.1995.

Dallas G. Hoover and Larry R. Steenson, Bacteriocins. Yrjo H. Roos, Phase Transitions in Foods. 1995.1993.

Reginald H. Walter, Polysaccharide Dispersions. 1997.Takayaki Shibamoto and Leonard Bjeldanes, Introduc- Gustavo V. Barbosa-Canovas, M. Marcela Gongora-tion to Food Toxicology. 1993. Nieto, Usha R. Pothakamury, and Barry G. Swanson,

John A. Troller, Sanitation in Food Processing, second Preservation of Foods with Pulsed Electric Fields.1999.edition. 1993.