09. Food - Nutrition - Health: Tài liệu gửi gần đây

Đang hiển thị mục 151-155 trong tổng 177

    • Culinary calculations : simplified math for culinary professionals 

      Jones, Terri (John Wiley & Sons, Inc., 2008)
      This book provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more ...

    • Frozen food science and technology 

      Evans, Judith A. (edit) (Blackwell Publishing Ltd, 2008)
      This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes ...

    • Food processing : principles and applications 

      Smith, J. Scott (edit); Hui, Y. H. (edit) (Blackwell Publishing, 2004)
      Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food ...

    • Food process engineering and technology 

      Berk, Zeki (Elsevier Inc., 2009)
      This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on ...

    • Vitamins in foods : analysis, bioavailability, and stability 

      Ball, George F.M. (CRC Press, 2005)
      The contents of the book is divided into two parts to facilitate accessibility and understanding. Part I, Properties of Vitamins, discusses the effects of food processing on vitamin retention, the physiology of vitamin ...