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1.
Comminuted Meat Emulsions:Differential Thermal Analysis of Fat Transitions by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1968
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

2.
Functional Bread - Making Properties of Wheat Flour Lipids:1.Reconstitution Studies and Properties of Defatted Flours by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1968
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

3.
Functional Bread - Making Properties of Wheat Flour Lipids:2.The Role of Flour Lipid Fractions in Bread - Making by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1968
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

4.
An Instrument for Evaluating Firmness of Grapefruit Segments by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1968
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

5.
Lipid Changes in Shell Egg Composition during Storage by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1968
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

6.
Cooking Rates of Dry Beans as Influenced by Moisture Content and Temperature and Time of Storage by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1968
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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