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

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	81.	No cover image available Microwave Sterilization:Microwave processing of foods offers product as well as processing advantages over conventional sterilization processes by Linda Harlfinger 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)

	82.	No cover image available Commercial Pasteurization and Sterilization of Food Products Using Microwave Technology:Use of microwave technology to continuously pasteurize or sterilize food products can provide a variety of benefits by Wilfried Schlegel 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)

	83.	No cover image available Ohmic Heating of Liquid - Particle Mixtures:Ohmic heating shows promise in continuous sterilization of Liquid - particle mixtures,but improved understanding of the process is necessary to ensure safety by Sudhir K Sastry 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)

	84.	No cover image available Use of Ohmic Heating for Aseptic Processing of Food Particulates:New technology enables the production fo shelf - stable particulate products with a quality previously unrealized with other sterilization techniques by David L Parrott 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)

	85.	No cover image available FDA'S Concerns with Sous Vide processing:Food and Drug Administration expresses concern that if proper controls are not in effect,some sous vide foods may pose a potential public health hazard by E Jeffery Rhodehamel 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)

	86.	No cover image available Magnetic Resonance Imaging Applications in the Food Industry by Greg W Schrader 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)

	87.	No cover image available Attachment of Listeria monocytogenes to Chitin and Resistance to Biocides by Susan A McCarthy 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)

	88.	No cover image available Pasteurization of Seafoods:Potential for Shelf - Life Extension and Pathogen Control:Understanding the principles and limitations of moderate thermal processing will reduce unrealistic expectations by Thomas E Rippen 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)

	89.	No cover image available A Guide to the New Nutrition Labeling Proposals:The new FDA and USDA nutrition labeling proposals take up 591 pages in the Federal Register. Here's a brief description of the proposals by Neil H Mermelstein,Senior Associate Editor Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	90.	No cover image available Critical Issues in Food Safety,1991 - 2000 by Isabel D Wolf Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	91.	No cover image available Replacement of Simple Sugars in Cookie Dough by L M Bullock Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	92.	No cover image available A Non - Dairy Frozen Dessert Utilizing Pea Protein Isolate and Hyderogenated Canola Oil by A S M Chan Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	93.	No cover image available Rheological Characterization of Dairy Products:An understanding of the rheological properties of milk and other dairy foods is important to texture,stability,and process design by Charles F Shoemaker Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	94.	No cover image available Development of Rheological Test Methods for Cheese:Rheological analysis of cheese can aid in prediction of textural quality while providing insight into the chemistry of this popular food by R P Konstance Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	95.	No cover image available Improving the Texture and Functionality of Whey Protein Concentrate:Various approaches can be taken to reduce the wide variability in properties of commercial whey protein concentrates by Charles V Morr Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	96.	No cover image available Gelation of Whey Protein Concentrates:The ability to form gels is one of the most important functional characteristics of whey protein concentrates in food formulations by M E Mangino Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	97.	No cover image available Textural Aspects of Butter:A Variety of factors,including the manufacturing method,affect the texture and spreadability of butter by Dick H Kleyn Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	98.	No cover image available Visualizing Textural Changes in Dairy Products by Image Analysis by David N Holcomb Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	99.	No cover image available Food Research in the Global Company:A Perspective by E J Guardia Material type: Text; Format: print ; Literary form: Not fiction Publication details: February 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	100.	No cover image available Science in the Marketplace:Scientific advances are producing opportunities and challenges for the Food and Drug Administration. Here's how FDA is dealing with them by Fred R Shank Material type: Text; Format: print ; Literary form: Not fiction Publication details: February 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

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