MARC Record from marc_columbia

LEADER: 04748cam a22003374a 4500
001 4269422
005 20221102192753.0
008 031014t20042004nyua b 001 0 eng
010 $a 2003062065
020 $a0306480719
035 $a(OCoLC)ocm53276446
035 $a(NNC)4269422
035 $a4269422
040 $aDLC$cDLC$dYDX$dCUX$dVAM$dOrLoB-B
042 $apcc
050 00 $aTP372.5$b.Q37 2004
082 00 $a664/.07$222
245 00 $aQuality of fresh and processed foods /$cedited by Fereidoon Shahidi [and others].
260 $aNew York :$bKluwer Academic/Plenum Publishers,$c[2004], ©2004.
300 $aix, 345 pages :$billustrations ;$c26 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aAdvances in experimental medicine and biology ;$vv. 542
504 $aIncludes bibliographical references and index.
505 00 $g1.$tEffect of Animal Production on Meat Quality /$rMorse B. Solomon -- $g2.$tQuality Aspects of Pork Meat and Its Nutritional Impact /$rFidel Toldra, Miguel A. Rubio, Jose L. Navarro and Lucio Cabrerizo -- $g3.$tMeat Flavor: Contribution of Proteins and Peptides to the Flavor of Beef /$rA. M. Spanier, M. Flores, F. Toldra, M. C. Aristoy, Karen L. Bett, P. Bystricky and J. M. Bland -- $g4.$tThe Effects of Extended Chilled Storage on the Odor and Flavor of Sheepmeat /$rTerry J. Braggins, Michael P. Agnew, Deborah A. Frost, Colleen Podmore, Tracey L. Cummings and Owen A. Young -- $g5.$tEffect of Electron Beam Irradiation on Microbial Growth, Lipid Oxidation and Color of Ground Beef Patties Upon Refrigerated Storage /$rPatty W. B. Poon, Paula Dubeski and David D. Kitts -- $g6.$tEnzymatic Hydrolysis of Lipids in Muscle of Fish and Shellfish during Cold Storage /$rMasaki Kaneniwa, Masahito Yokoyama, Yuko Murata and Ryuji Kuwahara -- $g7.$tTemperature, Color and Texture Prediction Models for Surimi Seafood Pasteurization /$rJacek Jaczynski and Jae W. Park -- $g8.$tThe Chemistry of Quality Enhancement in Low-Value Fish /$rNazlin K. Howell -- $g9.$tThe Interaction of Disulfide Flavor Compounds with Proteins in Model Systems /$rDonald S. Mottram, Rachel L. Adams, Jane K. Parker and Helen M. Brown -- $g10.$tGas Chromatography-Olfactometry Analysis and Its Importance in Food Quality Control: Influence of assessors' training and sampling methods on gas chromatography-olfactometry data /$rSaskia M. van Ruth and Jacques P. Roozen -- $g11.$tScreening for Sensory Quality in Foods Using Solid Phase Micro-Extraction Tandem Mass Spectrometry /$rCasey C. Grimm, Mary An Godshall, Terry J. Braggins and Steven W. Lloyd -- $g12.$tMaillard Reaction-Based Glycosylation of Lysozyme /$rAlex N. Yousif, Shuryo Nakai and Christine H. Scaman -- $g13.$tQuality Modification of Food by Extrusion Processing /$rChristopher M. Gregson and Tung-Ching Lee -- $g14.$tStability of Aseptic Flavored Milk Beverages /$rRanjit S. Kadan -- $g15.$tSensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration /$rAnton Apriyantono, Dwi Setyaningsih, Purwiyatno Hariyadi and Lilis Nuraida -- $g16.$tQuality Assessment of a Low-Salt Soy Sauce Made of a Salty Peptide or Its Related Compounds /$rRie Kuramitsu -- $g17.$tQuality Characteristics of Edible Oils /$rFereidoon Shahidi -- $g18.$tFlavor of Vinegars: Especially on the volatile components /$rShoji Furukawa and Rie Kuramitsu -- $g19.$tTextural Quality Assessment for Fresh Fruits and Vegetables /$rJudith A. Abbott -- $g20.$tIrradiation of Apple Cider: Impact on Flavor Quality /$rTerri D. Baylston, Hui Wang, Cheryll A. Reitmeier and Bonita A. Glatz -- $g21.$tFruit and Vegetable Edible Wraps: Application to Partially Dehydrated Apple Pieces /$rT. H. McHugh, C. W. Olsen and E. Senest -- $g22.$tQuality of Fresh Citrus Fruit /$rRobert D. Hagenmaier and Robert A. Baker -- $g23.$tEvaluation of Water Washes for the Removal of Organophosophorus Pesticides from Maine Wild Blueberries /$rRussell A. Hazen, L. Brian Perkins, Rodney J. Bushway and Alfred A. Bushway -- $g24.$tSugar Quality in Soft Drink Manufacture: The Acid Beverage Floc Problem /$rLes A. Edye -- $g25.$tInfluence of DNA on Volatile Generation from Maillard Reaction of Cysteine and Ribose /$rYong Chen, Chee-Kok Chin and Chi-Tang Ho.
650 0 $aFood industry and trade$xQuality control.$0http://id.loc.gov/authorities/subjects/sh85050295
650 12 $aFood-Processing Industry.$0https://id.nlm.nih.gov/mesh/D005525
650 22 $aQuality Control.$0https://id.nlm.nih.gov/mesh/D011786
700 1 $aShahidi, Fereidoon,$d1951-$0http://id.loc.gov/authorities/names/n88278153
830 0 $aAdvances in experimental medicine and biology ;$vv. 542.$0http://id.loc.gov/authorities/names/n42001229
852 00 $boff,hsl$hTP372.5$i.Q37 2004