Biochemistry of Apple and Pear Fruits Rheology in food research Abalone- an esoteric food Animal physiology and meat quality Bacterial spoilage of wines Biochemistry of Tea and Tea manufacture Blanching process Chemical constituents of citrus fruits Chemistry of Protopectin Chemistry of diary powders with reference to baking Chemistry of nonenzymic browing Chemistry of nonenzymic browning Chlorine in food plant sanitation Cold storage design and administration Emulsion stability and its relation to foods Enzyme- catalyzed oxidative browsing in fruit products Factors affecting tenderness during heating of meat Fermentation, Drying, and storage of cacao Beans Flavonoid Compounds in foods Flavor analysis Flexible packaging for thermoprocessed foods Food Irradiation Food Science Technology Food browning as a polyphenol reaction Food industry problem Fundamentals of low temperature food preservation Heating of meat Histamine Toxicity from fish products Honey Meat Processing