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	1.	No cover image available Maltol and Ethyl Maltol:From the Larch Tree to Successful Foods Additive:Synthesis of a natural compound led to improved flavor - and aroma - enhancing capabilities by Darren T LeBlance Material type: Text; Format: print ; Literary form: Not fiction Publication details: April 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Effects of Soy Protein Blends,Fat Level,and Cooking Methods on the Nutrient Retention of Beef Patties by D R Rice Material type: Text; Format: print ; Literary form: Not fiction Publication details: April 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Expert System for Food Labeling:Computer - based system proposes food names and designs labels based on the regulations by Catherine M A Geslain - Laneelle Material type: Text; Format: print ; Literary form: Not fiction Publication details: April 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Dutch Consumer Attitudes Toward Food Irradiation by A B Cramwinckel Material type: Text; Format: print ; Literary form: Not fiction Publication details: April 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available U.S.Food Trends Leading to the Year 2000:A look at the demographic and lifestyle trends in the United State,leading up to the year2000,that will influence the direction and technologyies of the food industry in the 21st century by Ellen Sills - Levy Material type: Text; Format: print ; Literary form: Not fiction Publication details: April 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	6.	No cover image available How the Aging Explosion Will Create New Food Trends:The aging population in America can serve as a vital resource in planning for the needs and trends of the food industry in the 21st century by Jerry Gerber Material type: Text; Format: print ; Literary form: Not fiction Publication details: April 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	7.	No cover image available Lifestyle - Driven Foods and Ingredients Required for their Development by G A Miller Material type: Text; Format: print ; Literary form: Not fiction Publication details: April 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	8.	No cover image available Nutritional Responsibilities of Food Companies in the Next Century:Promoting health - a continuing state of soundness and vigor of body and mind - is a responsibility of all purveyors of food by Paul A Lachance Material type: Text; Format: print ; Literary form: Not fiction Publication details: April 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

Bhaskaracharya College of Applied Science
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