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Frances Katz
Books by Frances Katz
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The natural color of health: product developers are looking at natural sources of color for their incidental health benefits.(Column): An article from: Food Processing
Frances Katz
5.95
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Of pho and fish sauce: in restaurants and on grocers' shelves, more U.S. consumers get a taste of Vietnamese cuisine.(Cover Story): An article from: Food Processing
Frances Katz
5.95
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Why FEMA's poundage update survey is important to you. (Flavor and Extract Manufacturing Association): An article from: Food Processing
Frances Katz
5.95
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Awash in flavors: beverages are wonderful carriers for flavor systems, but performance ranges from subtly enhancing waters to the Extremo.(Beverages): An article from: Food Processing
Frances Katz
5.95
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Research produces repeatable aflatoxin measurements.: An article from: Food Processing
Frances Katz
5.95
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Product development electrified: our R&D readers predict 2005 will be a year of truly novel new products backed by slightly higher budgets.(Cover Story): An article from: Food Processing
Frances Katz
5.95
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Resistance is not futile: resistant starches are helping meet the low-carb craze, but their functionality should keep them around longer than the current diets.: An article from: Food Processing
Frances Katz
5.95
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Freeze-thaw stability depends on moisture management. (includes related article): An article from: Food Processing
Frances Katz
5.95
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Grappling with genetic engineering. (Foods of Tomorrow): An article from: Food Processing
Frances Katz
5.95
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