Table of contents
One man's meat
Anne Murcott MAStewed octopus on holiday in Greece, carrot sweets at the local Indian restaurant, termite delicacies in Africa on a TV documentary — in increasingly cosmopolitan Britain the more…
New product development
Rita ExnerHow does a food manufacturer devise a new product which fills a consumer need? And, having made the new product to his own specification, how does he persuade the consumer to buy…
The B Vitamins: Thiamin
Ivan M. SharmanThis is the first of a short series of articles on the B vitamins. In this issue the discovery of these vitamins is described, together with a more detailed description of vitamin…
Cigarette smoking, nutrition and health
Jane E. ThomasSmoking is the most common form of addiction in the UK. Figures from the General Household Survey for 1980 show that more than seventeen million people, 42% of males and 37% of…
New standards recommended for milk —to ensure that our milk supply is healthy and hygienic
The Consumers' Committee for England and Wales has recently reviewed the current milk marketing scheme and has made a number of recommendations for improvement to the Minister of…
RANCIDITY
P.J. Barnes, T. GalliardThe term rancid is used to describe either objectionable odours or tastes in many food products. In this article P.J. Barnes PhD and T. Galliard DSc, FRSC, FIFST outline the…
A cut above the rest
Recent research shows that although the average person in the UK eats about 1lb of red carcase meat every week, some housewives don't make an informed choice of meat and many of…
Brighter and better: cartons made by new printing process
In addition to the new canning processes mentioned in the March issue of this journal, Metal Box in association with Fishburn Printing Ink Company, has devised a new and…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji