Food Science and Technology

Foodborne Pathogens: Hazards, Risk Analysis and Control

Author: Clive de W. Blackburn, Peter McClure
ISBN: 9780849312137
Pages: 521
Format: 16 Χ 25
Binding: Hardback
Pub. Year: 2002

Antimicrobials in Food, Third Edition

Editor(s): P. Michael Davidson, University of Tennessee, Knoxville, USA; John N. Sofos, Colorado State University, Fort Collins, USA; A. Larry Branen

ISBN: 9780824740375
Publication Date: April 28, 2005
Number of Pages: 720
Binding(s): Hardback

Olive Oil: Chemistry and Technology, Second Edition

Author: Dimitrios Boskou
ISBN: 9781893997882
Pages: 288
Format: 16 X 23
Binding: Hardback
Pub. Year: 2006

Σπόροι της απάτης
Αποκαλύπτοντας τα ψέματα εταιρειών και κυβερνήσεων σχετικά με την ασφάλεια των γενετικά τροποποιημένων τροφίμων

Συγγραφέας: Τζέφρι Μ. Σμιθ
ISBN: 978-960-14-1724-0
Σελίδες: 462
Σχήμα: 14 X 21
Εξώφυλλο: Μαλακό
Έτος έκδοσης: 2008

Foods & Nutrition Encyclopedia

Author: Marion Eugene Ensminger, Audrey H. Ensminger
ISBN: 9780849389801
Pages: 2300
Format: 26 X 35
Binding: Paperback
Pub. Year: 1993

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

Olive Oil

Author: Charles Quest-Ritson
ISBN: 9780756615307
Pages: 288
Format: 13 Χ 22
Binding: Paperback
Pub. Year: 2006

Διασφάλιση ποιότητας τροφίμων
HACCP, ISO 9000:2000

Συγγραφέας: Γιάννης Τσακνής
ISBN: 978-960-7182-32-6
Σελίδες: 360
Σχήμα: 17 X 24
Εξώφυλλο: Μαλακό
Έτος έκδοσης: 2008

Fruit and Vegetable Quality: An Integrated View

Author: Robert L. Shewfelt, Bernhard Bruckner
ISBN: 9781566767859
Pages: 352
Format: 16 Χ 23
Binding: Hardback
Pub. Year: 2000

Fishery Products: Quality, Safety and Authenticity

Author: Hartmut Rehbein, Jorg Oehlenschlager
ISBN: 9781405141628
Pages: 496
Format: 18 Χ 25
Binding: Hardback
Pub. Year: 2009