1. S. A. Goldblith, "The Science and Technology of Thermal Processing. Part I," Food Technol. 25, 1256-1262 (1971).

2. M. Frobisher, Jr., Fundamentals of Bacteriology, W. B. Saunders Co., Philadelphia, Penn., 1937, pp. 443-448.

3. J. M. Jay, Modern Food Microbiology, 5th ed., Chapman and Hall, New York, 1996, pp. 5, 7.

4. S. A. Goldblith, "The Science and Technology of Thermal Processing, Part 2," Food Technol. 26, 64-69 (1972).

5. H. L. Russell, Gaseous Fermentation in the Canning Industry, 12th Annual Report, Wisconsin Agricultural Experiment Station, Madison, Wis., 1895, p. 227.

6. W. D. Bigelow et al., Heat Penetration in Processing Canned Food, Bulletin 16-L, National Canners Association, Berkeley, Calif., 1920.

7. S. A. Goldblith, Pioneers in Food Science, Vol. 1, Food and Nutrition Press, Trumbull, Conn., 1993.

8. R. L. Hall, "Pioneers in Food Science and Technology: 'Giants in the Earth'," Food Technol. 43, 192 (1989).

9. S. C. Prescott and B. E. Proctor, Food Technology, McGraw-Hill, New York, 1937.

10. N. H. Mermelstein, "History of the Institute of Food Technologists: The First 50 Years," Food Technol. 12, 14-18, 35-52 (1989).

11. A. W. Bitting, Appertizing or the Art of Canning: Its History and Development, The Trade Pressroom, San Francisco, Calif., 1937.

12. R. M. Schafifner, "What Training Should a Four-Year Food Technology Student Recieve," Food Technol. 12, 7-14 (1958).

13. N. H. Mermelstein, "1997 IFT Membership Employment & Salary Survey," Food Technol. 52, 63-73 (1998).

John Powers University of Georgia Athens, Georgia

See also Food science and technology: the profession.

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