Bộ môn Công nghệ thực phẩm: Tài liệu gửi gần đây

Đang hiển thị mục 106-110 trong tổng 163

    • Meat processing : improving quality 

      Kerry, Joseph (editor); Kerry, John (editor); Ledward, David (editor) (Woodhead Publishing, 2002)
      Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes ...

    • Fermentation and food safety 

      Adams, Martin R.; Nout, M. J. Robert (Aspen Publishers, 2001)
      This book covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores ...

    • Fruit and vegetable processing : improving quality 

      Jongen, Wim (edit) (CRC Press, 2002)
      Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two ...

    • Functional food : concept to product 

      Gibson, Glenn R. (edit); Williams, Christine M. (edit) (CRC Press, 2000)
      "Functional Foods are widely predicted to become one of the biggest dietary trends of the next twenty-five years. This book first defines and classifies the field of functional foods, paying particular attention to the ...

    • Poultry meat processing and quality 

      Mead, G. C. (edit) (CRC Press, 2000)
      The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and ...