Results of search for 'ccl=copydate:"1992"' › BCAS Central Library catalog

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	61.	No cover image available Islamic Food Laws:Philosophical Basis and Practical Implications:To tap the luctative market for foods that meet the muslim food laws,the food industry must understand the basis and practical applications of these laws by Muhammad Munir Chaudry Material type: Text; Format: print ; Literary form: Not fiction Publication details: October 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	62.	No cover image available Food and Dietary Habits of the Hindu:India's food and dietary practics are rooted in millennia of custom,ritual,and history by Arun Kilara Material type: Text; Format: print ; Literary form: Not fiction Publication details: October 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	63.	No cover image available Vegetarian foods for Chinese Buddhists:Soybeans and wheat gluten are two important ingredients used to replace the meat that is forbidden in the Buddhist diet by Yao - wen Huang Material type: Text; Format: print ; Literary form: Not fiction Publication details: October 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	64.	No cover image available Seventh - day Adventists:Dietary Standards and Concerns:Food products,even if they are acceptable according to dietary standards,may not be purchased if the ingredient labeling is inadequate by Galedn C Bosley Material type: Text; Format: print ; Literary form: Not fiction Publication details: October 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	65.	No cover image available The Vegetarian Perspective and the Food Industry:Research on vegetarian diets has profoundly influenced the food industry by Fred Hardinge Material type: Text; Format: print ; Literary form: Not fiction Publication details: October 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	66.	No cover image available The Church of Jesus Christ of Latter - day Saints:Dietary Practices and Health:Adherence to the church's health code,which proscribes the use of tobacco products,alcohol,coffee,& tea affects food choice,consumption patterns,& health by Oscar A Pike Material type: Text; Format: print ; Literary form: Not fiction Publication details: October 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	67.	No cover image available The Kosher Food Market in the 1990s - A Legal View:Laws and regulations must be developed to ensure that consumers are given the information they need to make informed decisions by Joe M Regenstein Material type: Text; Format: print ; Literary form: Not fiction Publication details: October 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	68.	No cover image available The ISO 9000 Standards Establishing a Foundation for Quality by Jhon G Surak Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	69.	No cover image available Psychological Biases in Time - Intensity Scaling by Harry T Lawless Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	70.	No cover image available Develoments in the Analysis of Time - Intensity Curves:problems with the simple averaging of time - intensity curves can be overcome with the introduced method by Halliday J H MacFie Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	71.	No cover image available Comparing Time - Intensity to Category Scales in Sensory Evaluation:Study evaluating strawberry juice found that time - intensity measuremants provided more information on sample differences than category scaling by David S Lundahl Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	72.	No cover image available Temporal Aspects of the Oral Processing of Viscous Solutions:Combining time - intensity,mouth location,and a coustical studies gives more information on oral processing than previously obtainable by William E Lee III Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	73.	No cover image available Accelerated Training of Sensory Descriptive Flavor Analysis Panelists:New descriptive panelists are quickly trained and merged into an established panel without disruption of sensory support to the company by Kathleen Pillsbury Rutledge Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	74.	No cover image available Bacteria as Potential Sources of Flavor Metabolites:Biotechnology can be used to develop and improve processes for bacterial production of flavor and aroma chemicals,precursors,and enhancers by Dennis A Romero Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	75.	No cover image available Impact of Lactic Acid Bacteria on Cheese flavor Development:Molicular biology holds promise for improving our ability to control and enhance the pathways involved in cheese flavor development by James L Steele Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	76.	No cover image available Yeast - Derived Flavors and Flavor Enhancers and Their Probable Mode of Action by Tilak Nagodawithana Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	77.	No cover image available Contribution of Yeast and Immobilization Technology to Flavor Development in Fermented Beverages by Inge Russell Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	78.	No cover image available Flavor Metabolites and Enzymes from Filamentous Fungi:Flavor metabolites and enzymes released by filamentous fungi during fermentation can be used to modify and enhace the flavor of many foods by Ramunas Bigelis Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	79.	No cover image available Microwave Processing in the U.S. Food Industry:In use for more than 30 years,industrial microwave heating remains a small industry,Here's why, and what needs to be done by Robert F Schiffmann Material type: Text; Format: print ; Literary form: Not fiction Publication details: December 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	80.	No cover image available Optimization of Quality in Microwave heating:Microwave heating generally produces less thermal degradation of food products than conventional heating processes, but this is not always true by A K Datta Material type: Text; Format: print ; Literary form: Not fiction Publication details: December 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

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