International Journal of Food Science & Technology

Cover image for International Journal of Food Science & Technology

June 1982

Volume 17, Issue 3

Pages 297–415

    1. The determination of isolated soybean protein in raw and pasteurized meat products (pages 327–337)

      D. J. ARMSTRONG, S. H. RICHERT and SUSAN M. RIEMANN

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1982.tb00188.x

    2. Hot curing Wiltshire bacon (pages 339–348)

      A. A. TAYLOR, B. G. SHAW, P. D. JOLLEY and G. R. NUTE

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1982.tb00189.x

    3. The application of near infrared reflectance analysis to rapid flour testing (pages 355–363)

      B.G. OSBORNE, S. DOUGLAS and T. FEARN

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1982.tb00191.x

    4. Baking quality and gluten amide level (pages 365–372)

      J. A. D. EWART

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1982.tb00192.x

    5. Dehydration of potato : I. Air and solar drying at low air velocities (pages 373–385)

      M. N. ISLAM and J. M. FLINK

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1982.tb00193.x

    6. Range bias in sensory evaluation (pages 405–410)

      R. L. McBRIDE

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1982.tb00195.x

  1. Book reviews

    1. Top of page
    2. Book reviews
    1. Book reviews (pages 411–415)

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1982.tb00196.x

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