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 ...

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume: Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, ...

This book delivers its signature quality content in a student-friendly presentation. This respected market leader is accessible, with relevant examples, illustrations, applications, tables, and figures to emphasize key ...

This book presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its ...

This book is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives ...

This book has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and ...