by
Aggarwal, D.K.
Call Number
XX(155976.1)
Publication Date
2008
Format:
Electronic Resources
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4.1477
by
Singh, R.K.
Call Number
XX(155960.1)
Publication Date
2008
Format:
Electronic Resources
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4.1279
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by
Ghosh, S.
Call Number
XX(155968.1)
Publication Date
2008
Format:
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4.1279
by
Sharma, Sonia Rahul.
Call Number
XX(155971.1)
Publication Date
2008
Format:
Electronic Resources
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4.0871
by
Krishna, D.S. Gopala.
Call Number
XX(155978.1)
Publication Date
2009
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4.0655
by
Davidson, R. S.
Call Number
660.298 22
Publication Date
2001
Format:
Electronic Resources
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3.9976
by
Toldrá, Fidel.
Call Number
664.9
Publication Date
2008
Summary
Meat and meat products are crucial foods in western countries. However, meat biotechnology is not as comprehensively covered as other areas of food biotechnology. The goal of this book is to provide the reader with recent developments in meat biotechnology.
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Electronic Resources
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3.9875
by
Nielsen, S. Suzanne.
Call Number
664.07
Publication Date
2010
Format:
Electronic Resources
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3.9597
by
Berger, Ralf Günter.
Call Number
664
Publication Date
2007
Summary
This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.
Format:
Electronic Resources
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3.9293
by
Kristbergsson, Kristberg.
Call Number
664.00684
Publication Date
2008
Summary
This book offers a comprehensive introduction to predictive modeling and risk assessment as it relates to the processing, distribution and consumption of foods. It includes an increasingly relevant discussion on environmental pollutants and contaminants.
Format:
Electronic Resources
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3.9222
by
Moreno-Arribas, M. Victoria.
Call Number
663
Publication Date
2009
Summary
Contributors here describe in a scientifically rigorous yet approachable fashion the chemical and biochemical aspects of winemaking that are currently being researched. The editors have selected the very best experts to supply chapters on each of the areas.
Format:
Electronic Resources
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3.9174
by
Vieira, Maria Margarida Cortez.
Call Number
664
Publication Date
2008
Summary
In chemical engineering, a unit operation is any single step in a process. This book takes a close look at various unit operations as they apply to food processing.
Format:
Electronic Resources
Relevance:
3.8969
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