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Food microbiology : fundamentals and frontiers
(ASM Press, 2013)
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, ...
Food packaging : principles and practice
(CRC Press, 2013)
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 ...
Chemistry of food additives and preservatives
(Wiley-Blackwell, 2013)
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 ...
HACCP : a practical approach
(Springer, 2013)
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 ...