Food Science and Technology

Innovations in Food Packaging, 2nd Edition

Author: Jung H. Han
ISBN: 9780123946010
Pages: 624
Format: 19 Χ 24
Binding: Hardback
Pub. Year: 2013

Listeria, Listeriosis, and Food Safety, Third Edition

Author: Elliot T. Ryser, Elmer H. Marth
ISBN: 9780824757502
Pages: 896
Format: 18 Χ 26
Binding: Hardback
Pub. Year: 2007

Lycopene
Nutritional, Medicinal and Therapeutic Properties

Author: V. R. Preedy, Ronald R. Watson
ISBN: 9781578085385
Pages: 472
Format: 16 Χ 25
Binding: Hardback
Pub. Year: 2009

Making & Using Vinegar
Recipes That Celebrate Vinegar’s Versatility

Author: Bill Collins
ISBN: 9781612123813
Pages: 96
Format: 12 Χ 18
Binding: Paperback
Pub. Year: 2014

Manufacturing Yogurt and Fermented Milks, 2nd Edition

Author: Ramesh C. Chandan, Arun Kilara
ISBN: 9781119967088
Pages: 496
Format: 19 X 24
Binding: Hardback
Pub. Year: 2013

Meat Processing: Improving Quality

Author: Joseph Kerry, J. Kerry, David Ledward
ISBN: 9780849315398
Pages: 350
Format: 16 X 24
Binding: Hardback
Pub. Year: 2002

Meat Products Handbook
Practical Science and Technology

Author: Gerhard Feiner
ISBN: 9781845690502
Pages: 672
Format: 16 Χ 24
Binding: Hardback
Pub. Year: 2006

Meat Refrigeration

Author: S.J. James, C. James
ISBN: 9780849315381
Pages: 320
Format: 16 X 24
Binding: Hardback
Pub. Year: 2002

Membrane Processing
Dairy and Beverage Applications

Author: A. Y. Tamime
ISBN: 9781444333374
Pages: 370
Format: 18 X 25
Binding: Hardback
Pub. Year: 2013

Methods of Analysis of Food Components and Additives

Editor(s): Semih Otles, Ege University, Izmir, Turkey

ISBN: 9780849316470
Publication Date: April 26, 2005
Number of Pages: 456
Binding(s): Hardback