FOOD ACCEPTANCE TESTING METHODOLOGY- SYMPOSIUM- PAPERS- QUARTERMASTER RESEARCH AND DEVELOPMENT COMMAND, US ARMY QUARTERMASTER CORPS- QUARTERMASTER FOOD AND CONTAINER INSTITUTE. PDF Download
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Author:
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Languages : en
Pages :
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Author:
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Languages : en
Pages :
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Author: Armed Forces Food and Container Institute (U.S.)
Publisher: National Academies
ISBN:
Category : Flavor
Languages : en
Pages : 128
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Author: Armed Forces Food and Container Institute (U.S.)
Publisher:
ISBN:
Category : Flavor
Languages : en
Pages : 115
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Author: National Research Council (U.S.)
Publisher:
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Category :
Languages : en
Pages : 115
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Author: Quartermaster Food and Container Institute for the Armed Forces (Chicago, Ill.)
Publisher:
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Category :
Languages : en
Pages : 138
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Author:
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Category :
Languages : en
Pages :
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![Food Acceptance Testing Methodology. A Symposium Sponsored by the Quartermaster Food and Container Institute ... Chicago, 8-9 October, 1953. Edited by David R. Peryam [and Others], Etc PDF](https://books.google.com/books/content/images/frontcover/LgzqMgEACAAJ?fife=w80-h100)
Author: National Academy of Sciences (U.S.). National Research Council. Advisory Board on Quartermaster Research and Development. Committee on Foods
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Category :
Languages : en
Pages :
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Author: United States. Superintendent of Documents
Publisher:
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Category : Government publications
Languages : en
Pages : 1640
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Author: Y?km??, Seydi
Publisher: IGI Global
ISBN: 1799819264
Category : Technology & Engineering
Languages : en
Pages : 256
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Book Description
In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.
Author: Christy Spackman
Publisher: Univ of California Press
ISBN: 0520393546
Category : Drinking water
Languages : en
Pages : 306
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Book Description
The Taste of Water explores the increasing erasure of tastes from drinking water over the twentieth century. It asks how dramatic changes in municipal water treatment have altered consumers' awareness of the environment their water comes from. Through examination of the development of sensory expertise in the United States and France over the twentieth century, this unique history uncovers the foundational role palatability has played in shaping Western water treatment processes. By focusing on the relationship between taste and the environment, Christy Spackman shows how efforts to erase unwanted tastes and smells have transformed water into a highly industrialized food product divorced from the natural environment. The Taste of Water invites readers to question their own assumptions about what water does and should naturally taste like while exposing them to the invisible--but substantial--sensory labor involved in creating tap water.
