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Handbook of Food Science and Technology 3: Food Biochemistry and Technology (Bog, Hardback, Engelsk)Levering: Skaffevare (forvent 14 - 30 hverdage) -
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Handbook of Food Science and Technology 2: Food Process Engineering and Packaging (Bog, Hardback, Engelsk)Levering: Skaffevare (forvent 14 - 30 hverdage) -
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Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition (Bog, Hardback, Engelsk)Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America.
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Handbook of Food Science and Technology 1: Food Alteration and Food Quality (Bog, Hardback, Engelsk)This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
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Handbook of Drying for Dairy Products (Bog, Hardback, Engelsk)Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.
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Handbook of Beverage Packaging (Bog, Hardback, Engelsk)The beverage industry uses very specific packaging for a wide variety of products, ranging from those requiring heat treatment (usually in the package) to those requiring the retention of carbonation for a specified shelf life.
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Handbook of Vanilla Science and Technology (Bog, Hardback, Engelsk)Levering: Skaffevare (forvent 14 - 30 hverdage) -
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Handbook of Poultry Science and Technology, Primary Processing: Primary Processing (Bog, Hardback, Engelsk)Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics.
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Guide to Foodborne Pathogens (Bog, Hardback, Engelsk)Guide to Foodborne Pathogens covers pathogens bacteria, viruses, and parasites that are most commonly responsible for foodborne illness.
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Glass Transition and Phase Transitions in Food and Biological Materials (Bog, Hardback, Engelsk)Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas.
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Food Materials Science and Engineering (Bog, Hardback, Engelsk)Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control.
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Food Additives Data Book (Bog, Hardback, Engelsk)The use of additives in food is dynamic, as consumers demand fewer additives in foods and governments review the list of additives approved and their permitted levels.... Læs mere
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