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http://worldcat.org/entity/work/id/769376449

Advances in food research

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description

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"Sulfites in foods: uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity, and hypersensitivity; Maillard: nonenzymatic browning in food systems with special reference to the development of flavor; Postharvest changes in fruit cell wall; Soy sauce biochemistry; New protein foods: a study of a treatise."

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"Advances in food research"
"Advances in food research"@en
"Advances in foode research"
"Advances in Food Research ... Edited by E.M. Mrak ... George F. Stewart, etc"@en
"Advances in Food Research"
"Advances in Food research"

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