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Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team …
This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It …
Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition …
The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food …
Global Legislation for Food Contact Materials, Second Edition, provides the latest regulatory updates, advances and developments on the main materials used for food contact in …
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for …
The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of consumer needs, current …
Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its …
The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low quality convenience …
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for …