✦ LIBER ✦

Radioactive water aids in food processing

Publisher: Elsevier Science
Year: 1953
Tongue: English
Weight: 79 KB
Volume: 256
Category: Article
ISSN: 0016-0032
DOI: 10.1016/0016-0032(53)90897-7

No coin nor oath required. For personal study only.

✦ Synopsis

Radioactive Water Aids in Food Processing (quoted from R

📜 SIMILAR VOLUMES

Contamination of food-process water supp

Contamination of food-process water supplies

✍ G. Hayes 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 640 KB

Analytical and pharmacological problems

Analytical and pharmacological problems arising from the use of organic chemicals as processing aids and hygiene aids in the food industry

✍ J. B. M. Coppock 📂 Article 📅 1952 🏛 John Wiley and Sons 🌐 English ⚖ 834 KB

Flavour perception of chloroanisoles in

Flavour perception of chloroanisoles in water and selected processed foods

✍ Frank B. Whitfield; Robert L. McBride; T. H. Ly Nguyen 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 489 KB

Statistical process control in food proc

Statistical process control in food processing

✍ Ted Miller; Burton Balch 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 390 KB

Food group symposium. Roles of water in

Food group symposium. Roles of water in food

📂 Article 📅 1976 🏛 John Wiley and Sons 🌐 English ⚖ 296 KB

The following are summaries of papers presented at a symposium held on 14 January 1976 organised jointly by the Food Group and the Institute of Food Science and Technology. The reports so published are entirely the responsibility of the authors and in no way reflect the views of the Editorial Board

Enzymes in Food Technology || Starch-Pro

Enzymes in Food Technology || Starch-Processing Enzymes

✍ Whitehurst, Robert J.; van Oort, Maarten 📂 Article 📅 2009 🏛 Wiley-Blackwell 🌐 English ⚖ 368 KB

the Second Edition Of This Successful Book Highlights The Widespread Use Of Enzymes In Food Processing Improvement And Innovation, Explaining How They Bring Advantages. The Properties Of Different Enzymes Are Linked To The Physical And Biochemical Events That They Influence In Food Materials And Pro