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  • Food Flavorsby G. Charalambous

    Elsevier Science 1995; US$ 505.95

    In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautÚd flavors; emulsification... more...

  • Food Science and Human Nutritionby G. Charalambous

    Elsevier Science 2013; US$ 93.95

    This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption. The information presented is of considerable interest to all researchers, analysts, nutritionists, manufacturers, packagers, etc., involved in the perennial effort to gain... more...

  • Instrumental Methods in Food and Beverage Analysisby D.L.B. Wetzel; G. Charalambous

    Elsevier Science 1998; US$ 450.00

    Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review... more...

  • Meat Freezingby B.W. Berry; G. Charalambous; K.F. Leddy

    Elsevier Science 2013; US$ 72.95

    This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiology, storage life indicators, palatability, texture,... more...

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