Все книги жанра мукомольное производство - Страница 2
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Seafood and Aquaculture Marketing Handbook
Seafood and Aquaculture Marketing Handbook
Aquaculture, the farming of aquatic animals and plants, and other seafood businesses continue to gro...
Wild Plants, Mushrooms and Nuts
Wild Plants, Mushrooms and Nuts
Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of curr...
Handbook of Fermented Meat and Poultry
Handbook of Fermented Meat and Poultry
Fermented meat products have been consumed for centuries in many different parts of the world and co...
Megatrends in Food and Agriculture
Megatrends in Food and Agriculture
Highlights and examines the growing convergence between the food and agricultural industries—the tec...
Glass Transition and Phase Transitions in Food and Biological Material...
Glass Transition and Phase Transitions in Food and Biological Materials
Glass and State Transitions in Food and Biological Materials describes how glass transition has been...
Meat Inspection and Control in the Slaughterhouse
Meat Inspection and Control in the Slaughterhouse
Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of m...
Accelerating New Food Product Design and Development
Accelerating New Food Product Design and Development
Written primarily for directors and managers of food design and development, food scientists, techno...
Condition and Health Indicators of Exploited Marine Fishes
Condition and Health Indicators of Exploited Marine Fishes
This important and informative new book outlines and discusses details of the basic principles and m...
Chemesthesis
Chemesthesis
Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in th...
Echinoderm Aquaculture
Echinoderm Aquaculture
Sea urchins and sea cucumbers are highly sought after delicacies growing in popularity globally. The...
Handbook of Mineral Elements in Food
Handbook of Mineral Elements in Food
Mineral elements are found in foods and drink of all different types, from drinking water through to...
Aquaculture Ecosystems
Aquaculture Ecosystems
Aquaculture Ecosystems contains a thorough and exciting synthesis of current information on aquacult...
Tilapia in Intensive Co-culture
Tilapia in Intensive Co-culture
Intensive tilapia co-culture is the commercial production of various species of tilapia in conjuncti...
Bakery Products Science and Technology
Bakery Products Science and Technology
Baking is a process that has been practiced for centuries, and bakery products range in complexity f...
RFID and Sensor Network Automation in the Food Industry
RFID and Sensor Network Automation in the Food Industry
Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real...
Bitterness
Bitterness
The increasing demand for healthy foods has resulted in the food industry developing functional food...
Flavor, Satiety and Food Intake
Flavor, Satiety and Food Intake
This unique book provides a comprehensive review of the latest science on a key aspect of appetite c...
Dry Beans and Pulses
Dry Beans and Pulses
The common beans and pulses are diverse food resources of high nutritional value (protein, energy, f...
New Polymers for Encapsulation of Nutraceutical Compounds
New Polymers for Encapsulation of Nutraceutical Compounds
The incorporation of functional ingredients in a given food system and the processing and handling o...
Carotenoids
Carotenoids
Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in anti...
Innovative Technologies in Beverage Processing
Innovative Technologies in Beverage Processing
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-a...
Probiotic Dairy Products
Probiotic Dairy Products
Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and development...
Milk and Dairy Products in Human Nutrition
Milk and Dairy Products in Human Nutrition
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foo...
Mathematical and Statistical Methods in Food Science and Technology
Mathematical and Statistical Methods in Food Science and Technology
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to...
Fish Pheromones and Related Cues
Fish Pheromones and Related Cues
Pheromones are chemical cues that pass between members of the same species that convey specific, ada...
Diagnosis and Control of Diseases of Fish and Shellfish
Diagnosis and Control of Diseases of Fish and Shellfish
There has been a continual expansion in aquaculture, such that total production is fast approaching...
Edible and Medicinal Mushrooms
Edible and Medicinal Mushrooms
Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the m...
Recovering Bioactive Compounds from Agricultural Wastes
Recovering Bioactive Compounds from Agricultural Wastes
A guide to the extraction, isolation and purification of bioactive compounds from agricultural waste...
Drying and Storage of Cereal Grains
Drying and Storage of Cereal Grains
Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simul...
Food Forensics and Toxicology
Food Forensics and Toxicology
A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal,...
Food Safety, Risk Intelligence and Benchmarking
Food Safety, Risk Intelligence and Benchmarking
This book comprehensively argues for more future benchmarking between nations. Since the initial foo...
Sustainability Challenges in the Agrofood Sector
Sustainability Challenges in the Agrofood Sector
Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, i...
Marine Bivalve Molluscs
Marine Bivalve Molluscs
Marine Bivalve Molluscs is a comprehensive and thoroughly updated second edition of Bivalve Molluscs...
Dietary Nutrients, Additives and Fish Health
Dietary Nutrients, Additives and Fish Health
Fish nutrition can be the deciding factor between a robust and healthy farmed fish population and lo...
Handbook of Drying for Dairy Products
Handbook of Drying for Dairy Products
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications...
Food Carbohydrate Chemistry
Food Carbohydrate Chemistry
Not since «Sugar Chemistry» by Shallenberger and Birch (1975) has a text clearly presented and appli...
Emulsifiers in Food Technology
Emulsifiers in Food Technology
Emulsifiers are essential components of many industrial food recipes. They have the ability to act a...
Chocolate Science and Technology
Chocolate Science and Technology
This second edition provides information on recent advances in the science and technology of chocola...
Food Preservation and Biodeterioration
Food Preservation and Biodeterioration
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or in...
Biofilms in the Food Environment
Biofilms in the Food Environment
In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects...