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	1.	No cover image available Functional Ingredient Blend Produces Low - Fat Meat Products to Meet Consumer Expectations:Modification of a product designed to enhance microwave cooking of meat provides similar benefits for low - fat meat products as well by Ghazi H Taki Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1991 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Structured Lipids:Fats of the Future:Interesterification of medium - and long - chain triglycerides produces fats which offer a variety of benefits in nutrition and the treatment o;f disease by Joanne P Kennedy Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1991 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available FEMA Expert Panel:30 Years of Safety Evaluation for the Flavor Industry:A history of the Flavor and Extract Manufacturers Association's Expert Panel and their endeavor to evaluate the safety of flavoring materials by Bernard L Oser Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1991 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Sweetness:History,Preference,and Genetic Variability:Physiological and psychological studies help explain why we like sweetness and provide important implications for the use of sweeteners in foods and bever ages by Linda M Bartoshuk Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1991 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Chemical and Biochemical Mechanisms of Sweetness:Sweet taste depends on an interaction between a stinulus molecule and a sweetness receptor,and research studies are elucidating how this occurs by G G Birch Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1991 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	6.	No cover image available Factors Affecting the Time - Intensity Parameters of Sweetness:Sweetener identity and concentration,viscosity,temperature,complexity of the system,and method of evaluation all affect the perception of sweetness by A C Noble Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1991 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	7.	No cover image available Techniques and Problems in Measuring Sweet Taste:Understanding the theory and limitations of sensory evaluation techniques for measurement of sweetness can lead to improvements by Michael O'Mahony Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1991 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	8.	No cover image available From Basic Research on Sweetness to the Development of Sweeteners by Michael G Lindley Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1991 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	9.	No cover image available Modeling the Sweet Taste of Mixtures:The interaction among sweet - tasting compounds,receptors,and transducers can be modeled to predict the sweet taste of mixtures by Daniel M Ennis Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1991 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

Bhaskaracharya College of Applied Science
Adress:Bhaskaracharya College of Applied Science Sector 2,Phase 1,
Dwarka New Delhi-110075, India
Phone:011-25087597, 011-25081015
Mail:Bhaskaracharya.college@gmail.com

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