121
by Alais, C., Linden, G.
Published 1991
Springer US
Subjects: '; ...Food science...

122
by Moran, D. P. J.
Published 1994
Springer US
Subjects: '; ...Food science...

123
by Hutchings, John B.
Published 1994
Springer US
Table of Contents: '; ...1 Food Colour and Appearance in Perspective -- The Evolution of Food Colour -- The Physiological...

124
by Lockhart, H., Paine, F. A.
Published 1996
Springer US
Subjects: '; ...Food science...

125
by Ottaway, P. Berry
Published 1993
Springer US
Table of Contents: '; ... values for food labelling purposes...

126
by Levy, Geoffrey M.
Published 1993
Springer US
Subjects: '; ...Food science...

127
by Frame, N. D.
Published 1994
Springer US
Table of Contents: '; ...4 Snack food extrusion -- 4.1 Introduction -- 4.2 Ingredients -- 4.3 Equipment review -- 4.4 Direct...

128
by Parry, R. T.
Published 1993
Springer US
Table of Contents: '; ....3 Methods of atmosphere modification in packaged foods -- 1.4 Gases used in MAP -- 1.5 Microbiology of MAP...

129
by Underriner, E. W.
Published 1994
Springer US
Subjects: '; ...Food science...

130
by Tucker, G. A.
Published 1995
Springer US
Table of Contents: '; ....7 Genetic engineering -- References -- 2 Enzymes in the food industry -- 2.1 Introduction -- 2...

131
by Hendry, G. A. F.
Published 1996
Springer US
Table of Contents: '; ...The role of bioprocessing -- 4 Safety of food colorants -- 5 Chlorophylls and chlorophyll...

132
by Ashurst, P. R.
Published 1991
Springer US
Table of Contents: '; ...5 Synthetic ingredients of food flavourings -- 5.1 General Aspects -- 5.2 Synthetic Flavour...

133
by Campbell-Platt, G.
Published 1995
Springer US
Subjects: '; ...Food science...

134
by James, C. S.
Published 1995
Springer US
Table of Contents: '; ... of techniques used in food analysis -- 4 Theory of analytical methods for specific food constituents -- 2...

135
by Pearson, A. M.
Published 1994
Springer US
Table of Contents: '; ... and transduction -- 6.4 Sensory responses to food: taste -- 6.4.1 Development of taste preference -- 6.4.2 Effects...

136
by MacFie, H. J. H.
Published 1994
Springer US
Table of Contents: '; ....6 Conclusions -- References -- 8 Modelling food choice -- 8.1 Introduction -- 8.2 Factors influencing food...

137
by Mathlouthi, M.
Published 1994
Springer US
Table of Contents: '; ... material of agricultural origin -- 10 Bacterial poly(hydroxyalkanoates) -- 11 NMR imaging of packaged foods...

138
by Shahidi, Fereidoon
Published 1999
Springer US
Table of Contents: '; ... of Selected Condiments and Spices Used in Chinese Foods -- 7. Character-Impact Aroma Components of Coriander...

139
by Igoe, Robert S., Hui, Y. H.
Published 1999
Springer US
Subjects: '; ...Food Science...

140
by Hutchings, John B.
Published 1999
Springer US
Table of Contents: '; ...1 Food Colour and Appearance in Perspective -- 2 The Philosophy of Total Appearance -- 3 Light...