Food Science and Technology

Practical Cheesemaking

Author: Kathy Biss
ISBN: 9781861265531
Pages: 144
Format: 14 X 22
Binding: Paperback
Pub. Year: 2002

Λειτουργικές ιδιότητες νερού, πρωτεϊνών, σακχάρων, λιπιδίων και φυσικών χρωστικών
Επίδραση στην ποιότητα και τη θρεπτική αξία των τροφίμων

Author: Ευστράτιος Κυρανάς
ISBN: 9789604183692
Pages: 414
Format: 17 X 24
Binding: Hardback
Pub. Year: 2011

Handbook of Functional Dairy Products

Author: Colette Shortt, John O'Brien
ISBN: 9781587160776
Pages: 312
Format: 16 X 24
Binding: Hardback
Pub. Year: 2003

Handbook of Medicinal Herbs, Second Edition

Author: James A. Duke
ISBN: 9780849312847
Pages: 896
Format: 18 X 26
Binding: Hardback
Pub. Year: 2002

Improving the Safety of Fresh Fruit and Vegetables

Author: Wim Jongen
ISBN: 9780849334382
Pages: 639
Format: 16 X 24
Binding: Hardback
Pub. Year: 2005

Microbial Foodborne Diseases: Mechanisms of Pathogenesis and Toxin Synthesis

Jeffrey W. Cary, John E. Linz, Deepak Bhatnagar

ISBN: 9781566767873
ISBN 10: 1566767873
Publication Date: 11/29/1999
Number of Pages: 550

Microbial Safety of Minimally Processed Foods

John S. Novak, Gerald M. Sapers, Vijay K. Juneja

ISBN: 9781587160417
ISBN 10: 1587160412
Publication Date: 12/3/2002
Number of Pages: 360

Microbiology of Fruits and Vegetables

Author: Gerald M. Sapers, James R. Gorny, Ahmed E. Yousef
ISBN: 9780849322617
Pages: 648
Format: 16 X 24
Binding: Hardback
Pub. Year: 2005

Natural Food Antimicrobial Systems

Author: A.S. Naidu
ISBN: 9780849320477
Pages: 818
Format: 19 Χ 26
Binding: Hardback
Pub. Year: 2000

Principles and Practice for the Safe Processing of Foods

Author: David A. Shapton, Norah F. Shapton
ISBN: 9781855733626
Pages: 457
Format: 19 X 25
Binding: Paperback
Pub. Year: 1998