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

Đang hiển thị mục 56-60 trong tổng 163

    • Improving traceability in food processing and distribution 

      Smith, Ian (edit); Furness, Anthony (edit) (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 ...

    • Functional food ingredients and nutraceuticals : processing technologies 

      Shi, John (edit) (CRC Press, 2007)
      Providing a sequential study of the key factors in the preparation of functional foods, the book covers the selection of sources, extraction, purification, decontamination, packaging, and preservation of a variety of ...

    • Milk processing and quality management 

      Tamime, Adnan Y. (edit) (Wiley-Blackwell, 2009)
      This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks; Quality control; International legislation; Safety; HACCP ...

    • Foodservice management : principles and practices 

      Payne-Palacio, June; Theis, Monica (Pearson, 2012)

    • Handbook of meat and meat processing 

      Hui, Y. H. (editor) (CRC Press, 2012)
      "Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different ...