Results of search for 'ccl=copydate:"January 1992"'

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	1.	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)

	2.	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)

	3.	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)

	4.	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)

	5.	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)

	6.	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)

	7.	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)

	8.	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)

	9.	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)

	10.	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)

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