Now showing items 1-20 of 163

    • HACCP : principles and applications 

      Bauman, Howard E. (editor); Pierson, Merle D. (editor); Corlett, Donald A. (Chapman & Hall, 1992)
    • Managing product development 

      Nishiguchi, Toshihiro (edit) (Oxford University Press, 1996)
      This book brings together the work of leading international researchers in the field of product innovation and development and provides a comprehensive range of studies in successful product development in different ...
    • Production and packaging of non-carbonated fruit juices and fruit beverages 

      Ashurst, P. R. (editor) (Springer Science + Business Media, LLC, 1999)
    • Spectrophotometry and spectrofluorimetry : a practical approach 

      Gore, Michael G. (edit) (Oxford University Press, 2000)
      This book was written with the intention to help the reader understand the background concepts and practical applications of spectrophotometry and spectrofluorimetry. Optical spectroscopy underpins the day to day operationsof ...
    • Functional food : concept to product 

      Gibson, Glenn R. (edit); Williams, Christine M. (edit) (CRC Press, 2000)
      "Functional Foods are widely predicted to become one of the biggest dietary trends of the next twenty-five years. This book first defines and classifies the field of functional foods, paying particular attention to the ...
    • Poultry meat processing and quality 

      Mead, G. C. (edit) (CRC Press, 2000)
      The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and ...
    • Food product development 

      Earle, Mary D.; Earle, Richard L.; Anderson, Allan M. (CRC Press, 2001)
    • Making the most of HACCP : learning from other's experience 

      Mayes, Tony (editor); Mortimore, Sara (editor) (CRC Press, 2001)
    • Food industry briefing series : HACCP 

      Mortimore, Sara; Wallace, Carol A. (Blackwell Science Ltd, 2001)
      This important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader ...
    • Food additives 

      Branen, A. Larry (editor); Davidson, P. Michael (editor); Salminen, Seppo (editor) (Marcel Dekker, Inc., 2001)
      Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, ...
    • Product development and design for manufacturing : a collaborative approach to producibility and reliablity 

      Priest, John W.; Sánchez, J. M. (Marcel Dekker, Inc., 2001)
      Outlines best practices and demonstrates how to desgin in quality for successful development of hardware and software products. Offers systematic applications failored to particular market environments. Discusses Internet ...
    • Food supply chain management : issues for the hospitality and retail sectors 

      Eastham, Jane F. (editor); Sharples, Liz (editor); Ball, Stephen D. (editor) (Butterworth-Heinemann, 2001)
      This book looks at issues such as: New food processes and GM foods; Volume catering and JIT (Just In Time) and Food Safety; Relationships between companies and with stakeholders and responsibilities to these groups; The ...
    • Fermentation and food safety 

      Adams, Martin R.; Nout, M. J. Robert (Aspen Publishers, 2001)
      This book covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores ...
    • Food product development based on experience 

      Side, Catherine (edit) (Iowa State Press, 2002)
    • Handbook of food toxicology 

      Deshpande, S. S. (Marcel Dekker, Inc., 2002)
    • Safety and quality issues in fish processing 

      Bremner, H. Allan (edit) (CRC Press, 2002)
      This major new book summarizes important new research on improving quality in fish processing.
    • Meat processing : improving quality 

      Kerry, Joseph (editor); Kerry, John (editor); Ledward, David (editor) (Woodhead Publishing, 2002)
      Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes ...
    • Fruit and vegetable processing : improving quality 

      Jongen, Wim (edit) (CRC Press, 2002)
      Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two ...
    • Food preservation techniques 

      Zeuthen, Peter (edit); Bogh-Sorensen, Leif (edit) (CRC Press, 2003)
      Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in ...