Friberg and Kåre Larsson Nonthermal Preservation of Foods, Gustavo V. Mittal Techniques for Analyzing Food Aroma, edited by Ray Marsili Food Proteins and Their Applications, edited by Srinivasan Damodaran and Alain Paraf Food Emulsions: Third Edition, Revised and Expanded, edited by Stig E. Nollet Computerized Control Systems in the Food Industry, edited by Gauri S. Fennema Handbook of Food Analysis: Volumes 1 and 2, edited by Leo M. 96.įood Chemistry: Third Edition, edited by Owen R. Whitaker University of California–Davis Rickey Y. Thorngate III Allied Domecq Technical Services, Napa, CA Pieter Walstra Wageningen University, The Netherlands John R. Steele University of Wisconsin–Madison John H.
Nollet Hogeschool Gent, Belgium Seppo Salminen University of Turku, Finland James L. Lund University of Wisconsin–Madison David B. Labbe University of Massachusetts–Amherst Daryl B. Juneja Taiyo Kagaku Company, Japan Marcus Karel Massachusetts Institute of Technology Ronald G. Hartel University of Wisconsin–Madison Lekh R.
Michael Davidson University of Tennessee–Knoxville Mark Dreher McNeil Nutritionals, New Brunswick, NJ Richard W. Barbosa-Cánovas Washington State University–Pullman P.
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Handbook of Frozen Food Processing and PackagingįOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books Editorial Advisory Board Gustavo V.
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