Book Reviews
- 1 February 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (1) , 103-104
- https://doi.org/10.1111/j.1365-2621.1976.tb00706.x
Abstract
Books review in this article:Plants Consumed by Man. By B. Brok.Lactic Acid Bacteria in Beverages and Food. Ed. by J. G. Carr, G. V. Cutting and G. G. Whiting.Bread. Ed. by A. Spicer.Freeze Drying and Advanced Food Technology. Ed. by S. A. Goldblith, L. Rey and W. W. RothmayrMeat. Proceedings of the Twenty‐first Easter School in Agricultural Science, University of Nottingham, 1974. Ed. by D. J. A. Cole and R. A. LawrieThis publication has 9 references indexed in Scilit:
- PREPARATION AND AERATION PROPERTIES OF AN ENZYME‐MODIFIED SUCCINYLATED FISH PROTEINJournal of Food Science, 1975
- PROTEIN QUALITY AND SUPPLEMENTARY VALUE OF COTTONSEED FLOURJournal of Food Science, 1975
- Preparation and properties of succinylated fish myofibrillar proteinJournal of Agricultural and Food Chemistry, 1973
- COMPARISON OF THE BAKING PROPERTIES OF SEVERAL OILSEED FLOURSJournal of Food Science, 1972
- THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCEJournal of Food Science, 1970
- Chemical Modification of Egg White with 3, 3‐Dimethylglutaric AnhydrideJournal of Food Science, 1968
- Status of cottonseed proteinEconomic Botany, 1968
- Aqueous acetone extraction of cottonseedJournal of Oil & Fat Industries, 1967
- Molecular structural effects produced in proteins by reaction with succinic anhydrideBiochimica et Biophysica Acta, 1958