Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST )

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  Año 2003, Vol. 14, Número 9

  • Contents and Editorial Board

    pág. 339

    

  • Contents Digest

    pág. 340

    

  • New advances in extending the shelf-life of fresh-cut fruits: a review

    Olga Martín Belloso, Robert C. Soliva Fortuny

    págs. 341-353

    

  • Potential applications of high pressure for improvement in salmon quality

    Alistair Paterson, John R. Piggott, R. Lakshmanan

    págs. 354-363

    

  • Mechanism and reduction of fat uptake in deep-fat fried foods

    M. Mellema

    págs. 364-373

    

  • Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail

    Karl Ropkins, Angus J. Beck

    págs. 374-389

    

  • Biotechnology and Food Safety: Third edition, edited by John A. Thomas and Roy L. Fuchs, Academic Press (2002), 487+xv pp ISBN 0-12-688721-7

    John O'Brien

    págs. 390-391

    

  • Food Microbiology: Fundamentals and Frontiers (2nd edn): edited by M. P. Doyle, L. R. Beuchat, T. J. Montville, ASM Press, September 2001 $195 (hardback, 872 pages) ISBN: 1-55581-208-2

    Thomas Lazar

    pág. 390

    

  • Third Nutrition and Health Conference: 29¿30 November 2002, Excel Conference Centre London

    Carol Ottley

    págs. 392-394

    

  • Conferences

    págs. 395-396