Front Cover

pp.：  1 – 4

Advances in Food Research, Volume VI

pp.：  4 – 5

Copyright Page

pp.：  5 – 12

Contributors to Volume VI

pp.：  6 – 8

Foreword

pp.：  8 – 14

Contents

pp.：  12 – 6

Chapter 1. Applications of Research to Problems of Candy Manufacture

pp.：  14 – 80

Chapter 2. Bacterial Spoilage of Wines with Special Reference to California Conditions

pp.：  80 – 122

Chapter 3. Microbiological Implications in the Handling, Slaughtering, and Dressing of Meat Animals

pp.：  122 – 176

Chapter 4. Microbiological Problems of Frozen Food Products

pp.：  176 – 244

Chapter 5. Potato Granules, Development and Technology of Manufacture

pp.：  244 – 270

Chapter 6. The Thermal Destruction of Vitamin B1 in Foods

pp.：  270 – 326

Chapter 7. Tunnel Dehydrators for Fruits and Vegetables

pp.：  326 – 386

Author Index

pp.：  386 – 403

Subject Index

pp.：  403 – 413