Food TechnologyPub Date : 2007-01-01DOI: 10.5040/9781472597830.ch-003
Nancy E Fogg-Johnson, J. Kaput
{"title":"Moving forward with","authors":"Nancy E Fogg-Johnson, J. Kaput","doi":"10.5040/9781472597830.ch-003","DOIUrl":"https://doi.org/10.5040/9781472597830.ch-003","url":null,"abstract":"","PeriodicalId":55152,"journal":{"name":"Food Technology","volume":"28 1","pages":""},"PeriodicalIF":0.3,"publicationDate":"2007-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82864916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food TechnologyPub Date : 1999-01-01DOI: 10.1201/9781420039092-12
J. Lusk, J. A. Fox, C. Mcilvain
{"title":"Consumer Acceptance of Irradiated Meats","authors":"J. Lusk, J. A. Fox, C. Mcilvain","doi":"10.1201/9781420039092-12","DOIUrl":"https://doi.org/10.1201/9781420039092-12","url":null,"abstract":"Studies indicate that consumers who receive even minimal presentation on the benefits of food irradiation, as well as those who consume more beef, are less conserned about the technology.","PeriodicalId":55152,"journal":{"name":"Food Technology","volume":"52 1","pages":"139-158"},"PeriodicalIF":0.3,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82079731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food TechnologyPub Date : 1995-01-01DOI: 10.1201/9781439832820.ch3
J. Giese
{"title":"Vitamin and mineral fortification of foods","authors":"J. Giese","doi":"10.1201/9781439832820.ch3","DOIUrl":"https://doi.org/10.1201/9781439832820.ch3","url":null,"abstract":"","PeriodicalId":55152,"journal":{"name":"Food Technology","volume":"8 1","pages":"110-122"},"PeriodicalIF":0.3,"publicationDate":"1995-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82462227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food TechnologyPub Date : 1991-01-01DOI: 10.1016/B978-1-893997-92-9.50027-X
R. Stier, M. M. Blumenthal
{"title":"Regulation of frying fats and oils","authors":"R. Stier, M. M. Blumenthal","doi":"10.1016/B978-1-893997-92-9.50027-X","DOIUrl":"https://doi.org/10.1016/B978-1-893997-92-9.50027-X","url":null,"abstract":"","PeriodicalId":55152,"journal":{"name":"Food Technology","volume":"46 1","pages":"373-385"},"PeriodicalIF":0.3,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81089397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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