Y. H. Hui Forfatter
Visning: Type : Alle | Sprog : Alle | Format : Alle
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Dairy Science and Technology Handbook: Volume I, II, & III (Bog, Hardback, Engelsk)This extremely useful three-volume set offers a thorough account of the science and technology of processing dairy products. Volume I presents basic... Læs mere
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Handbook of Food Products Manufacturing, Volume 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods (Bog, Hardback, Engelsk)This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods.
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Handbook of Food Products Manufacturing, Volume 2: Health, Meat, Milk, Poultry, Seafood, and Vegetables (Bog, Hardback, Engelsk)This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables.
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Handbook of Fruit and Vegetable Flavors (Bog, Hardback, Engelsk)Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells.
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Foodborne Disease Handbook: Volume IV: Seafood and Environmental Toxins (Bog, Hardback, Engelsk)A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish,... Læs mere
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Foodborne Disease Handbook: Volume II: Viruses, Parasites, Pathogens, and HACCP (Bog, Hardback, Engelsk)A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on... Læs mere
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Foodborne Disease Handbook, Second Edition: Volume III: Plant Toxicants (Bog, Hardback, Engelsk)This volume contains pragmatic coverage of three important categories of gum, i.e., the cellulose gums, the plant seed gums, and the... Læs mere
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Foodborne Disease Handbook, Second Edition: Volume I: Bacterial Pathogens (Bog, Hardback, Engelsk)Contains new chapters on the role of U. S. poison centers in bacterial exposures; bacteria biota in foods; salmonellosis in animals; human salmonellosis; vibro cholerae; vibrio vulnificus; and more.
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