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HISTORY OF FOOD MICROBIOLOGY
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A quantitative investigation of Shallenberger's sweetness hypothesis
Summary A method for assessing the validity of Shallenberger's sweetness hypothesis by measuring the sweetness of non-reducing sugars is described. the stable, conformationally analogousExpand
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Methods of thermal process evaluation
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Storage, Handling and Packaging
Foods may spoil in store as a result of (i) attacks by living organisms such as vermin and bacteria; or (ii) biochemical changes such as respiration and rancidity development. Spoilage is thusExpand
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More light onthe dawn of canning
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OUR FOUNDING FATHERS : A VIEW OF ROMAN FOOD TECHNOLOGY
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The Contributions of Robert Boyle and Denis Papin to Food Preservation
Des experiences realisees par Robert Boyle et Denis Papin au XVII e siecle ont demontre qu'en realisant le vide de facon mecanique dans un dispositif, il etait possible de conserver des aliments
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