Food Process Engineering and Technology
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| Part A—1978. Volume 4, Animal Protein Supplies, Part B—1981. Volume 5, Seed
Storage Proteins—1985. S. A. Goldblith, L. Rey, and W. W. Rothmayr, Freeze Drying and Advanced Food Technology. 1975. R. B. Duckworth (ed.), Water Relations of Food. 1975. John A. Troller and J. H. B. Christian, Water Activity and Food. 1978. A. E. Bender, Food Processing and Nutrition. 1978. D. R. Osborne and P. Voogt, The Analysis of Nutrients in Foods. 1978. Marcel Loncin and R. L. Merson, Food Engineering: Principles and Selected Applications. 1979. J. G. Vaughan (ed.), Food Microscopy. 1979. J. R. A. Pollock (ed.), Brewing Science, Volume 1—1979. Volume 2—1980. Volume 3—1987.
J. Christopher Bauernfeind (ed.), Carotenoids as Colorants and Vitamin A Precursors: Technological and Nutritional Applications. 1981. Pericles Markakis (ed.), Anthocyanins as Food Colors. 1982. George F. Stewart and Maynard A. Amerine (eds), Introduction to Food Science and
Malcolm C. Bourne, Food Texture and Viscosity: Concept and Measurement. 1982. Hector A. Iglesias and Jorge Chirife, Handbook of Food Isotherms: Water Sorption
Colin Dennis (ed.), Post-Harvest Pathology of Fruits and Vegetables. 1983. P. J. Barnes (ed.), Lipids in Cereal Technology. 1983. David Pimentel and Carl W. Hall (eds), Food and Energy Resources. 1984. Joe M. Regenstein and Carrie E. Regenstein, Food Protein Chemistry: An Introduction
Maximo C. Gacula, Jr. and Jagbir Singh, Statistical Methods in Food and Consumer Research. 1984. Fergus M. Clydesdale and Kathryn L. Wiemer (eds), Iron Fortifi cation of Foods. 1985. Robert V. Decareau, Microwaves in the Food Processing Industry. 1985. S. M. Herschdoerfer (ed.), Quality Control in the Food Industry, second edition. Volume 1—1985. Volume 2—1985. Volume 3—1986. Volume 4—1987. F. E. Cunningham and N. A. Cox (eds), Microbiology of Poultry Meat Products. 1987. Walter M. Urbain, Food Irradiation. 1986.
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