Textbook
Clark, S. (Ed), Costello, M. (Ed), Drake, M. (Ed), Bodyfelt, F. (Ed) (2009)
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the …
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Yanniotis, S. (2008)
Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food …
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Vaclavik, V., Christian, E. W. (2008)
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text …
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Bhunia, A. (2008)
Ever since my days in veterinary school, I was fascinated with the field of microbiology. I always wondered how such a small microscopic organisms are capable of causing …
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Figura, L., Teixeira, A. A. (2007)
Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern …
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Field, H., Solie, J. (2007)
Introduction to Agricultural Engineering Technology: A problem Solving Approach is an invaluable text for agriculture students at the introductory level. The third edition has …
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Fugelsang, K. C., Edwards, C. G. (2007)
Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in …
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Toledo, R. T. (2007)
Since the publication of the ?rst edition in 1981 and the second edition in 2001, this textbook has been widely adopted for Food Engineering courses worldwide. The author …
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Sahin, S., Sumnu, S. G. (2006)
Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and …
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Marriott, N., Gravani, R. B. (2006)
In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing …
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Jacobson, J. L. (2006)
In the beginning, for me, winemaking was a romanticized notion of putting grape juice into a barrel and allowing time to perform its magic as you sat on the veranda watching the …
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Jay, J. M., Loessner, M. J., Golden, D. A. (2005)
With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled …
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Belitz, H., Grosch, W., Schieberle, P. (2004)
The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely …
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deMan, J. M. (1999)
This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. …
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Belitz, P. D. H., Grosch, P. D. W. (1999)
This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional …
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Potter, N. N., Hotchkiss, J. H. (1995)
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic …
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