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Levnedsmiddelteknologi
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Developments in Oils and Fats (Bog, Paperback / softback, Engelsk)This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The oils and fats industry is closely aligned with the food... Læs mere
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Milk Quality (Bog, Paperback / softback, Engelsk)Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time. The dairy cow was domesticated over 6000 years ago, she was the... Læs mere
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Quality Assurance in Seafood Processing: A Practical Guide (Bog, Paperback / softback, Engelsk)While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. The author,... Læs mere
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Food Microbiology and Hygiene (Bog, Paperback / softback, Engelsk)The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broadest sense. During the... Læs mere
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Food Additive User’s Handbook (Bog, Paperback / softback, Engelsk)The aim of this book is to present technical information about the additives used in food product development, in a concise form. This handbook will be used by food product... Læs mere
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Microbiology of Marine Food Products (Bog, Paperback / softback, Engelsk)Levering: Skaffevare (forvent 14 - 30 hverdage) -
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Microbiology of Fermented Foods (Bog, Paperback / softback, Engelsk)When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking!
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Microbial Food Safety: An Introduction (Bog, Hardback, Engelsk)In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities.
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Becoming a Food Scientist: To Graduate School and Beyond (Bog, Paperback / softback, Engelsk)Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field.
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Antioxidant Properties of Spices, Herbs and Other Sources (Bog, Hardback, Engelsk)Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of... Læs mere
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Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition (Bog, Hardback, Engelsk)Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. The editors... Læs mere
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