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Now showing items 21-30 of 43
Improving the safety of fresh fruit and vegetables
(CRC Press, 2005)
Microbial food safety and preservation techniques
(CRC Press, 2015)
The book elucidates the hazards caused by food-borne pathogens and assesses the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of ...
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 ...
Foodservice management : principles and practices
(Pearson, 2012)
Sensory evaluation of food : principles and practices
(Springer, 2010)
Non-thermal food engineering operations
(Springer, 2012)
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 ...
Fundamentals of food biotechnology
(Wiley-Blackwell, 2015)
Acting on food insecurity and malnutrition : food security commitment and capacity profile
(Food and Agriculture Organization of the United Nations, 2014)
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 ...