Abstract: A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterparts presents the proceedings of the 1986 Conference for Food Protection. The text includes 36 technical papers grouped am…
Salmonelloisi. Typhoid fever. Staphylococal food poisoning. Botulism. Shigelloisis. Streptococal food infection. Cholera. Clostridium perfringens food poisoning. Escherichia coli diarrhea. Brucellosis. Tularemia. Leptospirosis. Other bacterial fooddborne and waterborne diseases.…
Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the basics of enzymology, commercial enzyme production, control of enzymes, and management of their action. Enzyme action is …
Abstract: Audiovisual materials covering food, human nutrition and foodservice management are listed in an annotated index taken from the USDA's Food and Nutrition and Education Resources Center, 1979-1982 acquisitions. The subjects and treatments range from children's materials…
Food dehydration
Abstract: A comprehensive review of the principles and applications of food dehydration technology is presented to promote an understanding of the mechanisms of the drying processes and to encourage practical developments in the field. Volume 1 provides information on the physic…
Sensory evaluation techniques
by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas
