Все книги жанра мукомольное производство - Страница 10
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Brown Trout Brown Trout
Brown Trout: Biology, Ecology and Management A comprehensive guide to the most current research, his...
Membrane Processing for Dairy Ingredient Separation Membrane Processing for Dairy Ingredient Separation
Membrane processing is a filtration technique in which particles are separated from liquids by being...
Wine Production and Quality Wine Production and Quality
Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of...
Food Safety Food Safety
Food safety and quality are key objectives for food scientists and industries all over the world. To...
Food Authentication Food Authentication
The determination of food authenticity is a vital component of quality control. Its importance has b...
Trait-Modified Oils in Foods Trait-Modified Oils in Foods
In recent years, the food industry has made substantial advances in replacing partially hydrogenated...
Olives and Olive Oil as Functional Foods Olives and Olive Oil as Functional Foods
The only single-source reference on the science of olives and olive oil nutrition and health benefit...
Food Allergen Testing Food Allergen Testing
An in-depth review of the current scientific knowledge on food allergens testing, covering the major...
Bioactives in Fruit Bioactives in Fruit
For centuries we have known that fruit is important for health, but we are only just beginning to fu...
Nutrigenomics and Proteomics in Health and Disease Nutrigenomics and Proteomics in Health and Disease
Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together...
Bioactive Compounds from Marine Foods Bioactive Compounds from Marine Foods
Part of the IFT Press series, this book reviews the myriad published information on bioactive compon...
High Temperature Processing of Milk and Milk Products High Temperature Processing of Milk and Milk Products
This book covers many aspects of thermal processing of milk and milk products with particular focus...
Emerging Technologies in Meat Processing Emerging Technologies in Meat Processing
Meat is a global product, which is traded between regions, countries and continents. The onus is on...
Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Fo... Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods
The first and only comprehensive reference/solutions manual for managing food safety in low-moisture...
Managing Packaging Design for Sustainable Development Managing Packaging Design for Sustainable Development
Packaging design is a powerful vehicle for making our lives friendlier, our planet greener and our b...
Sustainable Retail Refrigeration Sustainable Retail Refrigeration
Carbon emissions from the retail segment of the food cold chain are relatively high compared to othe...
HACCP HACCP
Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptu...
Encapsulation and Controlled Release Technologies in Food Systems Encapsulation and Controlled Release Technologies in Food Systems
The emergence of the discipline of encapsulation and controlled release has had a great impact on th...
Applied Food Protein Chemistry Applied Food Protein Chemistry
Food proteins are of great interest, not only because of their nutritional importance and their func...
Advances in Food Biotechnology Advances in Food Biotechnology
The application of biotechnology in the food sciences has led to an increase in food production and...