Search
Now showing items 1-10 of 92
Cross-cultural business behavior : a guide for global management
(Copenhagen Business School Press, 2012)
In markets around the world, business behavior is constantly evolving, impelled by generational shifts, improvements in education, and (especially) increasing exposure to the world marketplace. That is why all of the book's ...
Food processing
([Ventus Publishing ApS], 2011)
New food product development : from concept to marketplace
(CRC Press, 2011)
This book describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food ...
Food analysis laboratory manual
(Springer, 2017)
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 the manual cover 21 of the 35 chapters ...
Food analysis laboratory manual
(Springer, 2010)
The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of ...
Food science and technology
(Wiley-Blackwell, 2018)
Foodservice management : principles and practices
(Pearson, 2016)
The science of meat quality
(Wiley-Blackwell, 2013)
This book provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The book opens with a look at cellular muscle ...
Emerging technologies for promoting food security : overcoming the world food crisis
(Elsevier Ltd., 2016)
The book examines the range of approaches to promoting global food security, including novel and existing agricultural and husbandry techniques for safe and sustainable food production. It is divided into three parts ...
Food process engineering and technology
(Elsevier Inc., 2018)
Third edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and ...