C R C Critical Reviews in Food Science and Nutrition
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0099-0248
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The chemistry of lysozyme and its use as a food preservative and a pharmaceutical

1988 ◽  
Vol 26 (4) ◽  
pp. 359-395 ◽  
Author(s):  
Valerie A. Proctor ◽  
F. E. Cunningham ◽  
Daniel Y. C. Fung
Keyword(s):  
Food Preservative

Cheese industry development and research in Argentina

1988 ◽  
Vol 26 (3) ◽  
pp. 225-241 ◽  
Author(s):  
Guillermo Oliver ◽  
Graciela Savoy de Giori ◽  
Graciela Maria Font de Valdez ◽  
William E. Sandine
Keyword(s):  
Industry Development ◽  
Cheese Industry

Properties and functions of stabilizing agents in food emulsions

1987 ◽  
Vol 25 (4) ◽  
pp. 285-315 ◽  
Author(s):  
N. S. Parker ◽  
Niels J. Krog
Keyword(s):  
Food Emulsions ◽  
Stabilizing Agents

Legume carotenoids

1987 ◽  
Vol 26 (2) ◽  
pp. 137-155 ◽  
Author(s):  
Sachi Sri Kantha ◽  
John W. Erdman ◽  
Kenneth L. Simpson
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