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Food analysis laboratory manual : 3rd ed.

Tác giả: S. Suzanne Nielsen

This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in ...

Accelerating new food product design and development : 2nd ed.

Tác giả: Jacqueline H. Beckley, Leslie J. Herzog, M. Michele Foley

Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, ...

Fundamental food microbiology : 5th ed.

Tác giả: Bibek Ray, Arun Bhunia

Section 1: Introduction to microbes in foods; Section 2: Microbial growth response in the food environment; Section 3: Beneficial uses of microorganisms in food; Section 4: Microbial food spoilage; Section 5: Microbial foodborne diseases; Section 6: Cotrol of microorganisms in foods; Section 7: ...

Food packaging and shelf life : a practical guide

Tác giả: Gordon L. Robertson

Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life.

Food packaging : principles and practice : 3rd ed.

Tác giả: Gordon L. Robertson

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has ...