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Volume 75, Issue 1
1 January 1975
Nutrition & Food Science Cover Image for Volume 75, Issue 1
Review Article| January 01 1975

The Agricultural Research Council: FOOD RESEARCH INSTITUTE Available to Purchase

A.W. Tomalin
A.W. Tomalin
Liaison Officer
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Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© MCB UP Limited
1975
Nutrition & Food Science (1975) 75 (1): 8–10.
https://doi.org/10.1108/eb058608

Why do potatoes become bruised black and blue? What causes the antiseptic taint of chicken flesh, or the fishy taste in eggs? Objectionable to the consumer and financially disastrous to the producer, these are some of the problems the Food Research Institute sets out to solve.

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© MCB UP Limited
1975
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