Review of Advances in Baking Technology, by B. S. Kamel and C. E. Stauffer, Chapman and Hall; Dairy Rheology—A Concise Guide, by James H. Prentice

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Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 4, 1993-08 ,pp. : 373-373

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Review of Safeguarding Food Quality, by H. Sommer, B. Petersen and P. von Wittke (eds); Sensory Evaluation Practices (Food Science and Technology Series), by Herbert Stone and Joel L. Sidel and Fruit Juice Processing Technology, by Steven Nagy, Chin Shu Chen and Philip E. Shaw, Eds.

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Review of Quality Management and Assurance in Testing Laboratories, 1st Eurolab Symposium, by Eurolab and Technology of Meat and Meat Products, by Jean Pierre Girard

By Collomb M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 2, 1993-04 ,pp. : 183-183

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Review of Taschenbuch fur Lebensmittelchemiker und-technologen 3, by Wolfgang Frede (Herausgeber) and Weinkompendium by Für Apotheker, Ärzte und Naturwissenschaftler von Prof. Dr. Karl-Gustav Bergner

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Review of Biotechnologie in der Lebensmittelindustrie, by M.P. Tombs and Capteurs et Mésures en Biotechnologie, by J. Boudrand, G. Corrieu et P. Coulet

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