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Transforming Food Waste into a Resource

Andrea Segre, Silvia Gaiani, Prof. Andrea Segre Transforming Food Waste into a Resource View_Book

Reformulation as a Strategy for Developing Healthier Food Products

Reformulation as a Strategy for Developing Healthier Food Products View_Book

The Packaging Development Process

Kristine DeMaria The Packaging Development Process View_Book

Handbook of Flavor Characterization

Handbook of Flavor Characterization View_Book

Frying of Food View_Book

Clostridium Botulinum

Hauschild Clostridium Botulinum View_Book

Modified Atmosphere and Active Packaging Technologies

Modified Atmosphere and Active Packaging Technologies View_Book

Methods of Analysis of Food Components and Additives

Methods of Analysis of Food Components and Additives View_Book

Edible Coatings and Films to Improve Food Quality

Edible Coatings and Films to Improve Food Quality View_Book

Controlling Salmonella in Poultry Production and Processing

Ph.D. Russell Controlling Salmonella in Poultry Production and Processing View_Book

Brewed in Michigan

William Rapai Brewed in Michigan View_Book

Biotechnology in Agriculture and Food Processing

Parmjit S. Panesar, Satwinder S. Marwaha Biotechnology in Agriculture and Food Processing View_Book

Novel Techniques in Sensory Characterization and Consumer Profiling

Novel Techniques in Sensory Characterization and Consumer Profiling View_Book

Flavor, Fragrance, and Odor Analysis

Flavor, Fragrance, and Odor Analysis View_Book

Operations in Food Refrigeration

Operations in Food Refrigeration View_Book

Marine Polysaccharides

Vazhiyil Venugopal Marine Polysaccharides View_Book

Food Safety Management Programs

Debby Newslow Food Safety Management Programs View_Book

Food Flavors View_Book

Emerging Technologies for Food Quality and Food Safety Evaluation

Emerging Technologies for Food Quality and Food Safety Evaluation View_Book

Bioactive Food Proteins and Peptides

Bioactive Food Proteins and Peptides View_Book

Advances in Food Extrusion Technology

Advances in Food Extrusion Technology View_Book

Molecular Cuisine

Anne Cazor, Christine Lienard, Gui Alinat Molecular Cuisine View_Book

Phosphoric Acid

Rodney Gilmour Phosphoric Acid View_Book

Thyme View_Book

Tea View_Book

Processing Effects on Safety and Quality of Foods

Processing Effects on Safety and Quality of Foods View_Book

Handbook of Vegetable Science and Technology

S. S. Kadam, D. K. Salunkhe Handbook of Vegetable Science and Technology View_Book

Functional Foods and Biotechnology

Functional Foods and Biotechnology View_Book

Food Proteins and Their Applications

Srinivasan Damodaran Food Proteins and Their Applications View_Book

Flax View_Book