Advances in Food and Nutrition Research, Vol 62

  • ID: 1753407
  • Book
  • 256 Pages
  • Elsevier Science and Technology
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Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
  • The latest important information for food scientists and nutritionists
  • Peer-reviewed articles by a panel of respected scientists
  • The go-to series since 1948
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  1. Norovirus as a foodborne disease hazard
    Kirsten Mattison
  2. Mitigation of Greenhouse Gas Emissions in the Production of Fluid Milk
    Peggy M. Tomasula and Darin W. Nutter
  3. Chemical Composition, Characterization, and Differentiation of Honey Botanical and Geographical Origins
    Jun Wang and Qing X. Li
  4. Japan Food Allergen Labeling Regulation
    History and Evaluation
    Hiroshi Akiyama, Takanori Imai and Motohiro Ebisawa
  5. Extrusion Texturized Dairy Proteins: Processing and Application
    Charles I. Onwulata*, Michael H. Tunick, and Phoebe X. Qi
  6. A Review of the Application of Atomic Force Microscopy (AFM) in Food Science and Technology
    Shaoyang Liu and Yifen Wang
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Taylor, Steve.

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