Cover

pp.：  1 – 4

Advances in Food Research, Volume I

pp.：  4 – 5

Copyright Page

pp.：  5 – 14

Contributors to Volume I

pp.：  6 – 8

Foreword

pp.：  8 – 18

Contents

pp.：  14 – 6

Chapter 1. The Physiology and Chemistry of Rigor Mortis, with Special Reference to the Aging of Beef

pp.：  18 – 56

Chapter 2. Factors Influencing the Vitamin Content of Canned Foods

pp.：  56 – 122

Chapter 3. The Physiological Basis of Voluntary Food Intake (Appetite?)

pp.：  122 – 166

Chapter 4. Biochemical Factors Influencing the Shelf Life of Dried Whole Eggs and Means for Their Control

pp.：  166 – 220

Chapter 5. Factors Affecting the Palatability of Poultry with Emphasis on Histological Post-mortem Changes

pp.：  220 – 274

Chapter 6. Deterioration of Processed Potatoes

pp.：  274 – 308

Chapter 7. The Influence of Climate and Fertilizer Practices upon the Vitamin and Mineral Content of Vegetables

pp.：  308 – 342

Chapter 8. Nonenzymatic Browning in Fruit Products

pp.：  342 – 390

Chapter 9. Microbial Inhibition by Food Preservatives

pp.：  390 – 412

Chapter 10. High-Polymer Pectins and Their Deesterification

pp.：  412 – 446

Author Index

pp.：  446 – 464

Subject Index

pp.：  464 – 478