Все книги жанра мукомольное производство - Страница 11
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Microbial Toxins in Dairy Products Microbial Toxins in Dairy Products
Food-borne diseases, including those via dairy products, have been recognised as major threats to hu...
Global Food Security and Supply Global Food Security and Supply
With the global population projected to reach 9 billion by the year 2050, the need for nations to se...
Dictionary of Flavors Dictionary of Flavors
The third edition of this highly popular scientific reference continues to provide a unique approach...
Nutraceutical and Functional Food Processing Technology Nutraceutical and Functional Food Processing Technology
For several years, the food industry has been interested in identifying components in foods which ha...
Handbook of Paper and Paperboard Packaging Technology Handbook of Paper and Paperboard Packaging Technology
The definitive industry reference on the paper and paperboard packaging sector. Now in a fully revis...
The Extra-Virgin Olive Oil Handbook The Extra-Virgin Olive Oil Handbook
According to European legislation, extra virgin is the top grade of olive oils. It has a superior le...
Symbiosis in Fishes Symbiosis in Fishes
Symbiosis in Fishes provides comprehensive coverage of the biology of partnerships between fishes an...
Seafood Processing Seafood Processing
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Sa...
Chemistry and Technology of Soft Drinks and Fruit Juices Chemistry and Technology of Soft Drinks and Fruit Juices
Soft drinks and fruit juices are produced in almost every country in the world and their availabilit...
Membrane Processing Membrane Processing
In the last two decades, there have been significant developments in membrane filtration processes f...
Adhesion in Foods Adhesion in Foods
To the layman, adhesion is a simple matter of how well two different materials stick together, and a...
Fruit and Vegetable Phytochemicals Fruit and Vegetable Phytochemicals
Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegeta...
Organic Meat Production and Processing Organic Meat Production and Processing
Organic Meat Production and Processing describes the challenges of production, processing and food s...
Handbook of Fruits and Fruit Processing Handbook of Fruits and Fruit Processing
Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They...
Handbook of Meat, Poultry and Seafood Quality Handbook of Meat, Poultry and Seafood Quality
A great need exists for valuable information on factors affecting the quality of animal related prod...
Analytical Methods for Food and Dairy Powders Analytical Methods for Food and Dairy Powders
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and...
The Seafood Industry The Seafood Industry
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely upda...
Statistics for Sensory and Consumer Science Statistics for Sensory and Consumer Science
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing...
Molecular Biological and Immunological Techniques and Applications for... Molecular Biological and Immunological Techniques and Applications for Food Chemists
A guide to using molecular biology and immunological methods for the analysis of food Many of the an...
Dates Dates
Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In rec...