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The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
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The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Produktdetails
- Produktdetails
- Verlag: Wiley & Sons
- 1. Auflage
- Seitenzahl: 2308
- Erscheinungstermin: 1. April 2007
- Englisch
- Abmessung: 288mm x 167mm x 102mm
- Gewicht: 4225g
- ISBN-13: 9780470049648
- ISBN-10: 0470049642
- Artikelnr.: 22580498
- Verlag: Wiley & Sons
- 1. Auflage
- Seitenzahl: 2308
- Erscheinungstermin: 1. April 2007
- Englisch
- Abmessung: 288mm x 167mm x 102mm
- Gewicht: 4225g
- ISBN-13: 9780470049648
- ISBN-10: 0470049642
- Artikelnr.: 22580498
Y.H. Hui, PhD, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology. Ramesh Chandan, PhD, is the president of Global Technologies, Inc., a consulting company in Food Science and Technology.? He is the author or editor of four books on yogurt and other dairy products. Stephanie Clark, PhD, is an Associate Food Scientist and Associate Professor in the Deaprtment of Food Science and Human Nutrition at Washington State Univeristy in Pullman. Nanna Ailen Cross, PhD, RD, LD, is the President of Cross Associates, Inc., a nutritional consulting firm in Chicago, Illinois. Joannie Dobbs, PhD, is an Assistant Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. William J. Hurst, PhD, is a consultant in Mt. Gretna, Pennsylvania. He was formerly a food scientist at Hershey Foods Corp.? He has two Wiley titles on laboratory automation to his credit. Leo M.L. Nollet, PhD, is a Professor of Biotechnology at Hogeschool Gent in Belgium. He has edited or co-edited eight previous books in food science and technology. Eyal Shimoni, DSc, is a Senior Lecturer in the Department of Biotechnology and Food Engineering at the Technion--Israel Institute of Technology?in Haifa, Israel. Erika B. Smith, PhD, is the Technical Category Manager for the Dairy-Materials Development Group at General Mills, Inc in Champlin, Minnesota. Somjit Surapat, PhD, is the Head of the Department of Food Science and Technology ath Kasetsart University in Bangkok, Thailand. Fidel Toldrá, PhD, is a Research Professor and the Head of the Laboratory of Meat Science at the Institute of Agrochemistry and Technology of Food (CSIC) in Valencia, Spain, and is also Associate Professor of Food Technology at the Polytechnical University of Valencia. Alan Titchenal, PhD, CNS, is an Instructor and Nutrition Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. He has co-authored three previous books on nutrition and fitness.
Abbreviated Table of Contents. PART A. FOOD MANUFACTURING: BACKGROUND.
PRINCIPLES AND ESTABLISHMENTS CLASSIFICATION. Fundamentals of food
manufacturing (Yui H. Hui). Manufacturing fermented food products (Yui H.
Hui). Food manufacturing in the United States: Standard Industrial
Classification (Yui H. Hui). FLAVORS: FOOD PROCESSING, PRODUCT
DEVELOPMENTS, AND RECENT ADVANCES. Food Flavorings: Applications In Food
Processing (Leo M. Nollet). Flavor Development (Leo M. Nollet). Flavor
Extraction (Leo M. Nollet). Flavor Distillation (Leo M. Nollet). Flavor and
Genetic Engineering (Leo M. Nollet). Fungus and flavor (Leo M. Nollet).
Flavor and solid liquid fermentation (Leo M. Nollet). Essential oils and
herbs (Leo M. Nollet). FOOD SANITATION AND ESTABLISHMENT INSPECTION. Food
Sanitation (Nanna A. Cross). Establishment Inspection (Yui H. Hui). PART B.
FOOD PRODUCTS MANUFACTURING . BAKERY PRODUCTS. Bread Yui H. Hui). Muffins
(Nanna A. Cross). Cakes (Nanna A. Cross). Italian bakery (Yui H. Hui).
Flavor migration and dough (Leo M. Nollet). BEVERAGES. Soft drink (Yui H.
Hui). Beer (Yui H. Hui). Whiskey (Yui H. Hui). CEREALS: RICE AND NOODLES.
Rice (Yui H. Hui). Noodles (Yui H. Hui). CHEESES. Cheddar (Stephanie
Clark). Pasteurized (Stephanie Clark). Cottage (Stephanie Clark).
Acidification and cheese (Ramesh Chandan). Cream cheese (Yui H. Hui).
CONFECTIONERY. Chocolate (Yui H. Hui). Establishment Inspection (Yui H.
Hui). FATS AND OILS. Margarine (Erika B. Smith). Cream products (Erika B.
Smith). Olive oils (Yui H. Hui). FRUITS AND FRUIT JUICES. Apples (N.
Sinha). Strawberries (N. Sinha). Tropical (N. Sinha). Juices flavor Leo M.
Nollet). Dried banana (Yui H. Hui). Fresh-cut fruits Yui H. Hui).
FUNCTIIONAL FOODS. Functional foods basics (Yui H. Hui). Functional foods
and global development (William J. Hurst). Dairy based functional foods
(Ramesh Chandan). Constituents functional foods (Ramesh Chandan). Meat
based functional foods (Yui H. Hui). Cereal based functional foods (Nanna
A. Cross). HEALTH INGREDIENTS AND HEALTH PRODUCTS DEVELOPMENT FOR
PREVENTING OR TREATING HUMAN DISEASES . Food Peptides (Yui H. Hui).
Fat-vitamins (William J. Hurst). Phytochemicals (Eyal Shimoni). Health and
Microbes (Eyal Simoni). Enterococci and dairy products (Yui H. Hui). Health
benefits and Fermented dairy products (Ramesh Chandan). Health and
Allergies (Yui H. Hui). Aging (Yui H. Hui). Functional foods and
Gastro-intestional disordersI (Nanna A. Cross). Herbs and Diabetes (Nanna
A. Cross). Calcium and functional foods (Nanna A. Cross). MEAT AND MEAT
PRODUCTS. Thermal processing (Yui H. Hui). Ham (Fidel Toldrá). Sausages
(Fidel Toldrá). Fermented meat (Fidel Toldrá). Processed pork meat flavors
(Fidel Toldrá). Sensory quality (Fidel Toldrá). MILK AND MILK PRODUCTS.
Fluid milk (Somjit Surapat). Milk processing characteristics (Ramesh
Chandan). Genetics and Milk Production (Stephanie Clark). Flavored milk
(somjit Surapat). Fermented Western dairy products (Stephanie Surapat).
Fermented Asian dairy products (Stephanie Surapat). Goat milk (Yui H. Hui).
Dairy Peptides (Yui H. Hui). Sour cream (Stephanie Surapat). Dairy protein
hydrolysates (Erika B. Smith). Casein (Erika B. Smith). Ice cream (Ramesh
Chandan). Frozen Novelties (Stephanie Clark). Yogurt (Erika B. Smith).
Infant formula (Yui H. Hui). Flavors in milk and milk products (Leo M.
Nollet). POULTRY PRODUCTS. Marination (Yui H. Hui). Sausages (Yui H. Hui).
Flavor (Yui H. Hui). Packaging (Yui H. Hui). SEAFOOD. Frozen seafood
description (Nanna A. Cross). Processing frozen seafood (Yui H. Hui).
Frozen Shellfish(Yui H. Hui). Formulated fish (Yui H. Hui). Flavorants from
seafood byproducts (Leo M. Nollet). Sanitation (Nanna A. Cross).
Aquaculture (Yui H. Hui). VEGETABLE PRODUCTS. Description (Nanna A. Cross).
Avocado (Yui H. Hui). French fries (Nanna A. Cross). Paprika (Yui H. Hui).
Pickles (Nanna A. Cross). Tofu (Yui H. Hui). Tomato proce (Yui H. Hui).
Tomato, dried (Yui H. Hui).
PRINCIPLES AND ESTABLISHMENTS CLASSIFICATION. Fundamentals of food
manufacturing (Yui H. Hui). Manufacturing fermented food products (Yui H.
Hui). Food manufacturing in the United States: Standard Industrial
Classification (Yui H. Hui). FLAVORS: FOOD PROCESSING, PRODUCT
DEVELOPMENTS, AND RECENT ADVANCES. Food Flavorings: Applications In Food
Processing (Leo M. Nollet). Flavor Development (Leo M. Nollet). Flavor
Extraction (Leo M. Nollet). Flavor Distillation (Leo M. Nollet). Flavor and
Genetic Engineering (Leo M. Nollet). Fungus and flavor (Leo M. Nollet).
Flavor and solid liquid fermentation (Leo M. Nollet). Essential oils and
herbs (Leo M. Nollet). FOOD SANITATION AND ESTABLISHMENT INSPECTION. Food
Sanitation (Nanna A. Cross). Establishment Inspection (Yui H. Hui). PART B.
FOOD PRODUCTS MANUFACTURING . BAKERY PRODUCTS. Bread Yui H. Hui). Muffins
(Nanna A. Cross). Cakes (Nanna A. Cross). Italian bakery (Yui H. Hui).
Flavor migration and dough (Leo M. Nollet). BEVERAGES. Soft drink (Yui H.
Hui). Beer (Yui H. Hui). Whiskey (Yui H. Hui). CEREALS: RICE AND NOODLES.
Rice (Yui H. Hui). Noodles (Yui H. Hui). CHEESES. Cheddar (Stephanie
Clark). Pasteurized (Stephanie Clark). Cottage (Stephanie Clark).
Acidification and cheese (Ramesh Chandan). Cream cheese (Yui H. Hui).
CONFECTIONERY. Chocolate (Yui H. Hui). Establishment Inspection (Yui H.
Hui). FATS AND OILS. Margarine (Erika B. Smith). Cream products (Erika B.
Smith). Olive oils (Yui H. Hui). FRUITS AND FRUIT JUICES. Apples (N.
Sinha). Strawberries (N. Sinha). Tropical (N. Sinha). Juices flavor Leo M.
Nollet). Dried banana (Yui H. Hui). Fresh-cut fruits Yui H. Hui).
FUNCTIIONAL FOODS. Functional foods basics (Yui H. Hui). Functional foods
and global development (William J. Hurst). Dairy based functional foods
(Ramesh Chandan). Constituents functional foods (Ramesh Chandan). Meat
based functional foods (Yui H. Hui). Cereal based functional foods (Nanna
A. Cross). HEALTH INGREDIENTS AND HEALTH PRODUCTS DEVELOPMENT FOR
PREVENTING OR TREATING HUMAN DISEASES . Food Peptides (Yui H. Hui).
Fat-vitamins (William J. Hurst). Phytochemicals (Eyal Shimoni). Health and
Microbes (Eyal Simoni). Enterococci and dairy products (Yui H. Hui). Health
benefits and Fermented dairy products (Ramesh Chandan). Health and
Allergies (Yui H. Hui). Aging (Yui H. Hui). Functional foods and
Gastro-intestional disordersI (Nanna A. Cross). Herbs and Diabetes (Nanna
A. Cross). Calcium and functional foods (Nanna A. Cross). MEAT AND MEAT
PRODUCTS. Thermal processing (Yui H. Hui). Ham (Fidel Toldrá). Sausages
(Fidel Toldrá). Fermented meat (Fidel Toldrá). Processed pork meat flavors
(Fidel Toldrá). Sensory quality (Fidel Toldrá). MILK AND MILK PRODUCTS.
Fluid milk (Somjit Surapat). Milk processing characteristics (Ramesh
Chandan). Genetics and Milk Production (Stephanie Clark). Flavored milk
(somjit Surapat). Fermented Western dairy products (Stephanie Surapat).
Fermented Asian dairy products (Stephanie Surapat). Goat milk (Yui H. Hui).
Dairy Peptides (Yui H. Hui). Sour cream (Stephanie Surapat). Dairy protein
hydrolysates (Erika B. Smith). Casein (Erika B. Smith). Ice cream (Ramesh
Chandan). Frozen Novelties (Stephanie Clark). Yogurt (Erika B. Smith).
Infant formula (Yui H. Hui). Flavors in milk and milk products (Leo M.
Nollet). POULTRY PRODUCTS. Marination (Yui H. Hui). Sausages (Yui H. Hui).
Flavor (Yui H. Hui). Packaging (Yui H. Hui). SEAFOOD. Frozen seafood
description (Nanna A. Cross). Processing frozen seafood (Yui H. Hui).
Frozen Shellfish(Yui H. Hui). Formulated fish (Yui H. Hui). Flavorants from
seafood byproducts (Leo M. Nollet). Sanitation (Nanna A. Cross).
Aquaculture (Yui H. Hui). VEGETABLE PRODUCTS. Description (Nanna A. Cross).
Avocado (Yui H. Hui). French fries (Nanna A. Cross). Paprika (Yui H. Hui).
Pickles (Nanna A. Cross). Tofu (Yui H. Hui). Tomato proce (Yui H. Hui).
Tomato, dried (Yui H. Hui).
Abbreviated Table of Contents. PART A. FOOD MANUFACTURING: BACKGROUND.
PRINCIPLES AND ESTABLISHMENTS CLASSIFICATION. Fundamentals of food
manufacturing (Yui H. Hui). Manufacturing fermented food products (Yui H.
Hui). Food manufacturing in the United States: Standard Industrial
Classification (Yui H. Hui). FLAVORS: FOOD PROCESSING, PRODUCT
DEVELOPMENTS, AND RECENT ADVANCES. Food Flavorings: Applications In Food
Processing (Leo M. Nollet). Flavor Development (Leo M. Nollet). Flavor
Extraction (Leo M. Nollet). Flavor Distillation (Leo M. Nollet). Flavor and
Genetic Engineering (Leo M. Nollet). Fungus and flavor (Leo M. Nollet).
Flavor and solid liquid fermentation (Leo M. Nollet). Essential oils and
herbs (Leo M. Nollet). FOOD SANITATION AND ESTABLISHMENT INSPECTION. Food
Sanitation (Nanna A. Cross). Establishment Inspection (Yui H. Hui). PART B.
FOOD PRODUCTS MANUFACTURING . BAKERY PRODUCTS. Bread Yui H. Hui). Muffins
(Nanna A. Cross). Cakes (Nanna A. Cross). Italian bakery (Yui H. Hui).
Flavor migration and dough (Leo M. Nollet). BEVERAGES. Soft drink (Yui H.
Hui). Beer (Yui H. Hui). Whiskey (Yui H. Hui). CEREALS: RICE AND NOODLES.
Rice (Yui H. Hui). Noodles (Yui H. Hui). CHEESES. Cheddar (Stephanie
Clark). Pasteurized (Stephanie Clark). Cottage (Stephanie Clark).
Acidification and cheese (Ramesh Chandan). Cream cheese (Yui H. Hui).
CONFECTIONERY. Chocolate (Yui H. Hui). Establishment Inspection (Yui H.
Hui). FATS AND OILS. Margarine (Erika B. Smith). Cream products (Erika B.
Smith). Olive oils (Yui H. Hui). FRUITS AND FRUIT JUICES. Apples (N.
Sinha). Strawberries (N. Sinha). Tropical (N. Sinha). Juices flavor Leo M.
Nollet). Dried banana (Yui H. Hui). Fresh-cut fruits Yui H. Hui).
FUNCTIIONAL FOODS. Functional foods basics (Yui H. Hui). Functional foods
and global development (William J. Hurst). Dairy based functional foods
(Ramesh Chandan). Constituents functional foods (Ramesh Chandan). Meat
based functional foods (Yui H. Hui). Cereal based functional foods (Nanna
A. Cross). HEALTH INGREDIENTS AND HEALTH PRODUCTS DEVELOPMENT FOR
PREVENTING OR TREATING HUMAN DISEASES . Food Peptides (Yui H. Hui).
Fat-vitamins (William J. Hurst). Phytochemicals (Eyal Shimoni). Health and
Microbes (Eyal Simoni). Enterococci and dairy products (Yui H. Hui). Health
benefits and Fermented dairy products (Ramesh Chandan). Health and
Allergies (Yui H. Hui). Aging (Yui H. Hui). Functional foods and
Gastro-intestional disordersI (Nanna A. Cross). Herbs and Diabetes (Nanna
A. Cross). Calcium and functional foods (Nanna A. Cross). MEAT AND MEAT
PRODUCTS. Thermal processing (Yui H. Hui). Ham (Fidel Toldrá). Sausages
(Fidel Toldrá). Fermented meat (Fidel Toldrá). Processed pork meat flavors
(Fidel Toldrá). Sensory quality (Fidel Toldrá). MILK AND MILK PRODUCTS.
Fluid milk (Somjit Surapat). Milk processing characteristics (Ramesh
Chandan). Genetics and Milk Production (Stephanie Clark). Flavored milk
(somjit Surapat). Fermented Western dairy products (Stephanie Surapat).
Fermented Asian dairy products (Stephanie Surapat). Goat milk (Yui H. Hui).
Dairy Peptides (Yui H. Hui). Sour cream (Stephanie Surapat). Dairy protein
hydrolysates (Erika B. Smith). Casein (Erika B. Smith). Ice cream (Ramesh
Chandan). Frozen Novelties (Stephanie Clark). Yogurt (Erika B. Smith).
Infant formula (Yui H. Hui). Flavors in milk and milk products (Leo M.
Nollet). POULTRY PRODUCTS. Marination (Yui H. Hui). Sausages (Yui H. Hui).
Flavor (Yui H. Hui). Packaging (Yui H. Hui). SEAFOOD. Frozen seafood
description (Nanna A. Cross). Processing frozen seafood (Yui H. Hui).
Frozen Shellfish(Yui H. Hui). Formulated fish (Yui H. Hui). Flavorants from
seafood byproducts (Leo M. Nollet). Sanitation (Nanna A. Cross).
Aquaculture (Yui H. Hui). VEGETABLE PRODUCTS. Description (Nanna A. Cross).
Avocado (Yui H. Hui). French fries (Nanna A. Cross). Paprika (Yui H. Hui).
Pickles (Nanna A. Cross). Tofu (Yui H. Hui). Tomato proce (Yui H. Hui).
Tomato, dried (Yui H. Hui).
PRINCIPLES AND ESTABLISHMENTS CLASSIFICATION. Fundamentals of food
manufacturing (Yui H. Hui). Manufacturing fermented food products (Yui H.
Hui). Food manufacturing in the United States: Standard Industrial
Classification (Yui H. Hui). FLAVORS: FOOD PROCESSING, PRODUCT
DEVELOPMENTS, AND RECENT ADVANCES. Food Flavorings: Applications In Food
Processing (Leo M. Nollet). Flavor Development (Leo M. Nollet). Flavor
Extraction (Leo M. Nollet). Flavor Distillation (Leo M. Nollet). Flavor and
Genetic Engineering (Leo M. Nollet). Fungus and flavor (Leo M. Nollet).
Flavor and solid liquid fermentation (Leo M. Nollet). Essential oils and
herbs (Leo M. Nollet). FOOD SANITATION AND ESTABLISHMENT INSPECTION. Food
Sanitation (Nanna A. Cross). Establishment Inspection (Yui H. Hui). PART B.
FOOD PRODUCTS MANUFACTURING . BAKERY PRODUCTS. Bread Yui H. Hui). Muffins
(Nanna A. Cross). Cakes (Nanna A. Cross). Italian bakery (Yui H. Hui).
Flavor migration and dough (Leo M. Nollet). BEVERAGES. Soft drink (Yui H.
Hui). Beer (Yui H. Hui). Whiskey (Yui H. Hui). CEREALS: RICE AND NOODLES.
Rice (Yui H. Hui). Noodles (Yui H. Hui). CHEESES. Cheddar (Stephanie
Clark). Pasteurized (Stephanie Clark). Cottage (Stephanie Clark).
Acidification and cheese (Ramesh Chandan). Cream cheese (Yui H. Hui).
CONFECTIONERY. Chocolate (Yui H. Hui). Establishment Inspection (Yui H.
Hui). FATS AND OILS. Margarine (Erika B. Smith). Cream products (Erika B.
Smith). Olive oils (Yui H. Hui). FRUITS AND FRUIT JUICES. Apples (N.
Sinha). Strawberries (N. Sinha). Tropical (N. Sinha). Juices flavor Leo M.
Nollet). Dried banana (Yui H. Hui). Fresh-cut fruits Yui H. Hui).
FUNCTIIONAL FOODS. Functional foods basics (Yui H. Hui). Functional foods
and global development (William J. Hurst). Dairy based functional foods
(Ramesh Chandan). Constituents functional foods (Ramesh Chandan). Meat
based functional foods (Yui H. Hui). Cereal based functional foods (Nanna
A. Cross). HEALTH INGREDIENTS AND HEALTH PRODUCTS DEVELOPMENT FOR
PREVENTING OR TREATING HUMAN DISEASES . Food Peptides (Yui H. Hui).
Fat-vitamins (William J. Hurst). Phytochemicals (Eyal Shimoni). Health and
Microbes (Eyal Simoni). Enterococci and dairy products (Yui H. Hui). Health
benefits and Fermented dairy products (Ramesh Chandan). Health and
Allergies (Yui H. Hui). Aging (Yui H. Hui). Functional foods and
Gastro-intestional disordersI (Nanna A. Cross). Herbs and Diabetes (Nanna
A. Cross). Calcium and functional foods (Nanna A. Cross). MEAT AND MEAT
PRODUCTS. Thermal processing (Yui H. Hui). Ham (Fidel Toldrá). Sausages
(Fidel Toldrá). Fermented meat (Fidel Toldrá). Processed pork meat flavors
(Fidel Toldrá). Sensory quality (Fidel Toldrá). MILK AND MILK PRODUCTS.
Fluid milk (Somjit Surapat). Milk processing characteristics (Ramesh
Chandan). Genetics and Milk Production (Stephanie Clark). Flavored milk
(somjit Surapat). Fermented Western dairy products (Stephanie Surapat).
Fermented Asian dairy products (Stephanie Surapat). Goat milk (Yui H. Hui).
Dairy Peptides (Yui H. Hui). Sour cream (Stephanie Surapat). Dairy protein
hydrolysates (Erika B. Smith). Casein (Erika B. Smith). Ice cream (Ramesh
Chandan). Frozen Novelties (Stephanie Clark). Yogurt (Erika B. Smith).
Infant formula (Yui H. Hui). Flavors in milk and milk products (Leo M.
Nollet). POULTRY PRODUCTS. Marination (Yui H. Hui). Sausages (Yui H. Hui).
Flavor (Yui H. Hui). Packaging (Yui H. Hui). SEAFOOD. Frozen seafood
description (Nanna A. Cross). Processing frozen seafood (Yui H. Hui).
Frozen Shellfish(Yui H. Hui). Formulated fish (Yui H. Hui). Flavorants from
seafood byproducts (Leo M. Nollet). Sanitation (Nanna A. Cross).
Aquaculture (Yui H. Hui). VEGETABLE PRODUCTS. Description (Nanna A. Cross).
Avocado (Yui H. Hui). French fries (Nanna A. Cross). Paprika (Yui H. Hui).
Pickles (Nanna A. Cross). Tofu (Yui H. Hui). Tomato proce (Yui H. Hui).
Tomato, dried (Yui H. Hui).