Book Reviews
- 25 August 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (4) , 431
- https://doi.org/10.1111/j.1365-2621.1976.tb00742.x
Abstract
Books review in this article:Refined Carbohydrate Foods and Disease. Some Implications of Dietary Fibre. Ed. by D. P. Burkitt and H. G. Trowell.Taking the Rough with the Smooth. Dietary Fibre and Your Health‐a New Medical Breakthrough. By A. StanwayThis publication has 13 references indexed in Scilit:
- ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACONJournal of Food Science, 1975
- PHYSICO‐CHEMICAL CHARACTERIZATION OF NORMAL AND PSE PORCINE MUSCLE MYOGLOBINSJournal of Food Science, 1975
- THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACONJournal of Food Science, 1974
- Formation of N-nitrosopyrrolidine from pyrrolidine ring containing compounds at elevated temperaturesJournal of Agricultural and Food Chemistry, 1974
- EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACONJournal of Food Science, 1974
- Potential precursors of N-nitrosopyrrolidine in bacon and other fried foodsJournal of Agricultural and Food Chemistry, 1973
- Studies on Secondary Amines in FoodsFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1973
- Freshwater Fishes: Keys to British FormsNature, 1973
- Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg LevelNature, 1972
- New Hominid Remains and Early Artefacts from Northern Kenya: Radioisotopic Age Determinations of Lake Rudolf Artefact SiteNature, 1970