BIBLIOGRAPHIC SERIES NO.4 IONIZING RADIATIONS THEIR PRODUCTION, EFFECTS, AND UTILIZATION (WITH SPECIAL REFERENCE TO FOOD AND PACKAGING TECHNOLOGY) SUPPLEMENT NO.Ⅲ AND SUBJECT INDEX (TWO PARTS)

摘要

CAUSES OF FLAVOR AND OFF-FLAVORnIN FRESH AND PRESERVED FOODS:nPART I: FRESH AND PRESERVED FOODSn(IN GENERAL)nPART II: FRESH AND PRESERVEDnVEGETABLESnPART III: DAIRY PRODUCTSnPART IV: FRESH AND PRESERVED MEATSnAND FISHnPART V: FRESH AND PRESERVED FRUITSnPART VI: BAKING AND BAKERY PRODUCTSnCOLOR AND COLOR CHANGES IN FOOD, ESPECIALLY IN FRUITSnCHROMATOGRAPHY. ITS DEVELOPMENT AMP VARIOUS APPLICATIONS. WITH SUPPLEMENT NO. InIONIZING RADIATIONS. THEIR PRODUCTIOH,nEFFECTS AND UTILIZATION, (With SpecialnReference to Food and PackagingnTechnology) AND SUBJECT INDEX (THREEnPARTS).nSUPPLEMENTS NO. I AND II AND SUBJECTnINDEX (TWO PARTS).