Authors and Reviewers
Larry R. Beuchat, University of Georgia
Reviewed Subsurface Mold Growth in Foods
Robert L. Shewfelt, University of Georgia
Reviewed Effect of Heat and pH on Color and Texture of Green Vegetables
Eric Basitan, University of Minnesota
Reviewd Effect of Emulsifiers on Process Cheese
Joseph Montecalvo Jr., California Polytechnic State University
Reviewed Effect of Roasting on Color, Flavor, and Texture of Peanut Butter
Robert G. Cassens, University of Wisconsin
Reviewed Effect of Curing on Meat Color
Pamela J. White, Iowa State University
Reviewed Oxidative Rancidity in Potato Chips, and Effect of Refrigerated Storage on Color Formulation in French Fries.
Edited by Neil H. Mermelstein, Editor-in-Chief, Food Technology, Institute of Food Technologists.