Все книги жанра мукомольное производство - Страница 9
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Global Food Legislation Global Food Legislation
Food is produced not only to be consumed in the country of its origin, but also to be exported to va...
Global Cheesemaking Technology Global Cheesemaking Technology
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, a...
Food Microbiology Food Microbiology
This book covers application of food microbiology principles into food preservation and processing....
Analysis of Food Toxins and Toxicants Analysis of Food Toxins and Toxicants
Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions o...
Pseudocereals Pseudocereals
The aim of this book is to update knowledge and summarise recent research on pseudocereals, particul...
Edible Oil Processing Edible Oil Processing
Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or adde...
Formulation Engineering of Foods Formulation Engineering of Foods
Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to...
Improving Import Food Safety Improving Import Food Safety
Food safety has been a global concern for many years. While global sourcing of foods and ingredients...
Guide to Foodborne Pathogens Guide to Foodborne Pathogens
Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonl...
Food Industry Design, Technology and Innovation Food Industry Design, Technology and Innovation
Food products have always been designed, but usually not consciously. Even when design has been part...
Handbook of Mango Fruit Handbook of Mango Fruit
Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Pro...
Beckett's Industrial Chocolate Manufacture and Use Beckett's Industrial Chocolate Manufacture and Use
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it h...
Biotechnology of Lactic Acid Bacteria Biotechnology of Lactic Acid Bacteria
Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fer...
Food Safety in the Seafood Industry Food Safety in the Seafood Industry
Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies an...
Handbook of Plant Food Phytochemicals Handbook of Plant Food Phytochemicals
Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether m...
Essential Oils in Food Processing: Chemistry, Safety and Applications Essential Oils in Food Processing: Chemistry, Safety and Applications
A guide to the use of essential oils in food, including information on their composition, extraction...
Handbook of Pineapple Technology Handbook of Pineapple Technology
Pineapple is the third most important tropical fruit in the world, with production occurring through...
Measurement of Antioxidant Activity and Capacity Measurement of Antioxidant Activity and Capacity
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques...
Spray Drying Techniques for Food Ingredient Encapsulation Spray Drying Techniques for Food Ingredient Encapsulation
Spray drying is a well-established method for transforming liquid materials into dry powder form. Wi...
Extrusion Processing Technology Extrusion Processing Technology
The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non...