by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
Abstract: The proceedings of a 1982 symposium presents 14 authoritative reviews for food technologists and undergraduate and graduate students in food science is intended to serve as a general reference text on factors affecting the sensory quality of 13 fruits and vegetables. A…
In this book, dietary surveys are critically assessed and their pitfalls are discussed. New data are presented that inform of the actual intake of macro- and micronutrients as well as on additives and contaminants.
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent dev…
