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Eccellenza Dell'olio Di Oliva : Da Due Letture Tenute All'accademia Dei Georgofili
Dei Georgofili Accademia
Paperback - $12.60
These two lectures discuss the necessity of defining and making sense of the criteria for quality in olive oil, especially given the now global market for oil. Italian text.
Food Microbiology
M. R. Adams
Paperback - $75.60
This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health...
Food Microbiology
Martin R. Adams
Hardcover - $83.20
This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of...
Modern Gastronomy : A to Z
Ferran Adria
Hardcover - $86.90
Although the combination of science and cooking may seem fashionably modern, in fact the pairing of these disciplines goes way back. This book gives readers a better understanding of the terminology that describes the nature of ingredients and why...
Canning Technology : Principles, Applications and Recent Technological Advances
Emmanuel Ohene Afoakwa
Paperback - $41.60
Canned foods are a significant component of the diet of most people in both developed and developing countries, offering a wider choice of nutritious, good quality foods in a convenient form all year. During canning, both desirable and undesirable changes...
Testing of Genetically Modified Organisms in Foods
Farid E. Ahmed
Paperback - $80.60
Testing of Genetically Modified Organisms in Foods is the first study focusing on the screening methods and tools utilized for determining the presence of genetically modified organisms (GMOs) in food products. Leading experts in science, medicine, and...
Novel Food Processing : Effects on Rheological and Functional Properties
Jasim Ahmed
Hardcover - $260.80
During the past decade, emerging technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation are being applied with greater frequency in the processing of food products. Focusing on the structural changes that...