International Journal of Food Science & Technology

Cover image for International Journal of Food Science & Technology

February 1985

Volume 20, Issue 1

Pages 1–116

    1. Effect of purging on quality changes of ice-chilled freshwater prawn, Macrobrachium rosenbergii (pages 9–15)

      W. K. NIP, J. H. MOY and Y. Y. TZANG

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1985.tb01897.x

    2. Intermediate technology for fish cracker (‘keropok’) production (pages 17–21)

      C. L. SIAW, A. Z. IDRUS and S. Y. YU

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1985.tb01898.x

    3. Use of low resolution NMR for determining fat content in meat products (pages 23–29)

      J. P. RENOU, J. KOPP and C. VALIN

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1985.tb01899.x

    4. Viscosity and emulsifying ability of fish and chicken muscle protein (pages 31–42)

      A. J. BORDERÍAS, F. JIMÉNEZ-COLMENERO and M. TEJADA

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1985.tb01900.x

    5. Use of protein extract from bone residue in poultry meat processing (pages 51–56)

      J. KIJOWSKI, A. NIEWIAROWICZ, M. LASKOWSKA and H. MATUSZAK

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1985.tb01902.x

    6. Effect of recipes on crust formation and mutagenicity in meat products during baking (pages 57–66)

      EVA HOLTZ, CHRISTINA SKJÖLDEBRAND, MARGARETHA JÄGERSTAD, ANITA LASER REUTERSWÄRD and PER-ERIK ISBERG

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1985.tb01903.x

    7. Thin layer air drying of French fried potatoes (pages 67–78)

      WIN-CHIN CHIANG and JAMES N. PETERSEN

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1985.tb01904.x

    8. Composition and storage stability of commercial anhydrous milk fat and hydrogenated oils (pages 83–88)

      M. H. ISKANDER, S. E. BAYOUMI and S. I. SHALABI

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1985.tb01906.x

    9. Heat stability of concentrated milk: enhancement of initial heat stability by incorporation of food grade lecithin (pages 97–105)

      EDITH E. HARDY, A. W. MAURICE SWEETSUR, IAN G. WEST and D. DONALD MUIR

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1985.tb01908.x

  1. Book Reviews

    1. Top of page
    2. Book Reviews
    1. Book Reviews (pages 107–116)

      Version of Record online: 28 JUN 2007 | DOI: 10.1111/j.1365-2621.1985.tb01909.x

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