Results of search for 'ccl=copydate:"June 1988"' › BCAS Central Library catalog

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	1.	No cover image available Thermally Induced Changes in Muscle Proteins:Protein unfolding and protein - protein interactions affect the textural properties of processed meats by E Allen Foegeding Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Rheology as a Means of Evaluating Muscle Functionality of Processed Foods:Rheological parameters can be used to predict sensory texture and muscle functionality of meat products by Donald D Hamann Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Gamma - Linolenic Acid as a Nutrient:Nutritional supplements containing gamma - linolenic acid may safely ameliorate certain health problems by James P Carter Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available The Kosher Dietary Laws and their Implementation in the Food Industry:Many technical and practical aspects affect the preparation of foods for the growing kosher market by Joe M Regenstein Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Perspectives on Warmed - Over Flavor by A Asghar Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	6.	No cover image available The Warmed - Over Flavor Process in Beef:A Study of Meat Proteins and Peptides by Arthur M Spanier Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	7.	No cover image available Inhibition of Warmed - Over Flavor,with Emphasis on Maillard Reaction Products by Milton E Bailey Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	8.	No cover image available Enzymic and Nonenzymic Catalysis of Lipid Oxidation in Muscle Foods by K S Rhee Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	9.	No cover image available Assessment of Beef Flavor Quality:A Multidisciplinary Approach by Allen J ST.Angelo Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	10.	No cover image available Sensory Analysis of Warmed - Over Flavor in Meat by Jane Love Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	11.	No cover image available Supercritical Fluid Extraction in Citrus Oil Processing:High - pressure CO2 system concentrates aroma and flavor compounds in citrus oils by F Temelli Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	12.	No cover image available Maintaining Flavor and Nutrient Quality of Aseptic Orange Juice:Storage temperature factors affecting stability by C E Sizer Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	13.	No cover image available Introducing New Line of Cold Water - Swelling Starches:Two natural and three modified starches combine the convenience of instant viscosity and the texture,appearance,and tolerance of cook - up starches by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

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Your search returned 13 results.