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Introduction to food science & food systems : 2nd ed.

Tác giả: Rick Parker, Miriah Pace

Introduction to food science and food systems, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. As the world grapples with critical issues such as hunger and GMOs, ...

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, ...

Food science and technology : 2nd ed.

Tác giả: Geoffrey Campbell-Platt

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the ...

Introduction to food engineering : 5th ed.

Tác giả: R. Paul Singh, Dennis R. Heldman

Communicates key concepts using audio, video, and animations. Integrates interactive tools to aid in understanding complex charts and graphs. Features multimedia guide to setting up Excel spreadsheets and working with formulae. Demonstrates key processes and engineering in practice through videos. ...

Where am I eating? : an adventure through the global food economy

Tác giả: Kelsey Timmerman

Part 1: Coffee: Product of Colombia. Part 2: Chocolate: Product of West Africa. Part 3: Banana: Product of Costa Rica. Part 4: Lobster: Product of Nicaraqua. Part 5: Apple Juice: Product of China. Part VI: My life: Product of USA.