Food research, safety, and policies
By: Arthur P. Riley, editor.
Contributors: Riley, Arthur P., 1941-
Publisher: Nova Science Publishers; Brand: Nova Science Pub Inc; Nova Science Pub Inc
Published: 2005
Place of publication: New York
Language: eng
Number of pages: 226
Subjects: Food -- Composition.; Food -- Analysis.; Nutrition policy.; Food Technology.; Food Handling.; Nutrition Policy.; Wine -- microbiology.
Notes: Includes bibliographical references and index.
Table of contents: title: Control and research into white wine browning / Remedios Castro, et al.; title: Influence of inoculation of selected yeast on the quality of rosé and white wines / Carmen Ancín-Azpilicueta, et al.; title: MALDI-ToF : influence of different packaging and shelf-life / E. Chiacchierini, et al.; title: Assessment of iron, zinc, and calcium dialyzability in infant formulas and iron fortified milks / S.R. Drago et al.; title: Application of low-pressure dissolved carbon dioxide to the manufacture and preservation of milk and dairy products / Clara G. de los Reyes-Gavilán, et al.; title: The effect of raw milk microflora on white pickled cheese quality / Ömer Öksüz and Mehmet Demirci; title: Beta-lactoglobulin conformational changes studied by fluorescence quenching / Néstor J. Delorenzi; title: Protein interactions and structure development in processed food systems containing emulsified oil/fat / V. Kiosseoglou; title: Molecular methods for meat species identification and its application to foodstuffs and animal feeds / Jorge Barros-Velázquez, et al.