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1、WoodheadPublishingSeriesinFoodScience,TechnologyandNutrition1.Chilledfoods:AcomprehensiveguideC.DennisandM.Stringer2.Yoghurt:ScienceandtechnologyA.Y.TamimeandR.K.Robinson3.Foodprocessingtechnology:PrinciplesandpracticeP.J.Fellows4.Bender5sdictionaryofnutritionandfoodtechnologySixtheditionD・A.B

2、ender5.DeterminationofveterinaryresiduesinfoodN.T.Crosby6.Foodcontaminants:SourcesandsurveillanceC.CreaserandR.Purchase7.NitratesandnitritesinfoodandwaterM.J.Hill8.Pesticidechemistryandbioscienee:Thefood-environmentchallengeT.BrooksandT.Roberts9.Pesticides:Developments,impactsandcontrolsG.A.Be

3、standA.D.Ruthven10.Dietaryfibre:ChemicalandbiologicalaspectsD.A.T.Southgate,K.W.Waldron,I.T.JohnsonandG.R.Fenwick11.VitaminsandmineralsinhealthandnutritionM.Tolonen12.Technologyofbiscuits,crackersandcookiesSecondeditionDManley/3・InstrumentationandsensorsforthefoodindustryE.Kress-Rogers14.Fooda

4、ndcancerprevention:ChemicalandbiologicalaspectsK.W.Waldron,I.T.JohnsonandG.R.Fenwick75.Foodcolloids:Proteins,lipidsandpolysaccharidesE.DickinsonandB.Bergenstahl16.FoodemulsionsandfoamsE.Dickinson17.Maillardreactionsinchemistry,foodandhealthT.P.Labuza,V.Monnier,J.BaynesandJ.O'Brien18.TheMaillar

5、dreactioninfoodsandmedicineJ.O'Brien,H.E.Nursten,M.J.CrabbeandJ.M.Ames19.EncapsulationandcontrolledreleaseD.R.KarsaandR・A・Stephenson20.FlavoursandfragrancesA.D.Swift21.Fetaandrelatedchccscs4・Y.TamimeandR.K.Robinson22.BiochemistryofmilkproductsA.T.AndrewsandJ.R.Varley23.Physicalpropertiesoffood

6、sandfoodprocessingsystemsM.J.Lewis24.Foodirradiation:AreferenceguideV.M.WilkinsonandG.Gould25.Kent'stechnologyofcereals:AnintroductionforstudentsoffoodscienceandagricultureFourtheditionN.L.KentandA.D.Evers26.BiosensorsforfoodanalysisA.O.Scott27.Separationprocessesinthefoodandbiotechnologyindus

7、tries:PrinciplesandapplicationsA.S・GrandisonandM・J.Lewis28.HandbookofindicesoffoodqualityandauthenticityR.S.Singhal,P.K.KulkarniandD・V.Rege29.PrinciplesandpracticesforthesafeprocessingoffoodsD・A.ShaptonN.F.Shapton30.Biscuit,cookieandcra