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 ...

Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also ...

This book presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation ...

This textbook presents authoritative coverage in a format designed to facilitate teaching and learning. Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of ...

"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different ...

"Drawn from the latest clinical and experimental information, this book covers cover products enriched with phytosterols, n-3 fatty acids, garlic extract naturally occurring antioxidants, folic acid, CLA, as well as fibers ...

This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum ...

With a new open, student-friendly layout and more media integration, the 4th edition of this book continues to personalize the study of human biology. Its conversational writing style, stunning art, abundant applications, ...