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Now showing items 1-10 of 14
Food preservation techniques
(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 ...
Food authenticity and traceability
(CRC Press, 2003)
Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these ...
Handbook of food toxicology
(Marcel Dekker, Inc., 2002)
Food physics : physical properties – measurement and applications
(Springer, 2007)
This book describes the principles of food physics starting with the very basics and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food ...
Food quality assurance : principles and practices
(CRC Press, 2004)
Food : the chemistry of its components
(Royal Society of Chemistry, 2009)
Making the most of HACCP : learning from other's experience
(CRC Press, 2001)
Improving the safety of fresh fruit and vegetables
(CRC Press, 2005)
Food microbiology
(Royal Society of Chemistry, 2008)
This widely acclaimed text covers the whole field of modern food microbiology. Now is in its third edition, it has been thoroughly revised and updated to include the most recent developments in the field. It covers the ...
Improving traceability in food processing and distribution
(CRC Press, 2006)
This important book describes key components of traceability systems and how food manufacturers can manage them effectively. After an introductory chapter on the nature of traceability systems, the first part of the book ...