by
Kramer, Amihud
Call Number
664.07 KRA V.1
Publication Date
1970
Format:
Books
Relevance:
6.2359
by
Grumezescu, Alexandru Mihai.
Call Number
664.117
Publication Date
2018
Format:
Electronic Resources
Relevance:
6.2128
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3.
by
Barrett, Neil.
Call Number
TR DVD 664.07 SAL
Publication Date
1999
Summary
The processing, packaging and quality management procedures of the food processing company, Saladfresh.
Format:
Other
Relevance:
6.0596
Call Number
664.0685 MAK
Publication Date
2010
Format:
Books
Relevance:
5.9043
by
Brookes, Maureen.
Call Number
664.00685
Publication Date
2011
Summary
This ebook addresses the complexities of internationalisation within the hospitality industry across a range of countries and the implications of this for hospitality management education. A number of the papers were selected from the 4th International Conference on Services Management hosted by Oxford Brookes University in the May of 2009, demonstrating the relevance of hospitality research to the broader service sector.
Format:
Electronic Resources
Relevance:
5.8536
by
Multon, J.L.
Call Number
ARC 664.07 DOC
Publication Date
1996
Format:
Books
Relevance:
5.8320
by
Herschdoerfer, S.
Call Number
664.00182
Publication Date
2012
Summary
Quality Control in the Food Industry, Volume 1 focuses on the general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing methods, packaging, storage, and distribution. The book describes the principles of quality control and some important concepts such as sensory assessment and statistical approaches, along with food standards and health problems in quality control. This volume is organized into six chapters and begins with an overview of the application, o
Format:
Electronic Resources
Relevance:
5.7561
by
Sahu, Jatindra Kumar.
Call Number
664.02
Publication Date
2014
Summary
Section I: Advances in Food Process EngineeringMicrowave and Radio Frequency Heating of Food Products: Fundamentals, Modeling, and ApplicationsDeepak Kumar , Ganti S. Murthy, and Gopal TiwariEmerging Drying Technologies for Agricultural ProductsChung Lim Law, Wan Ramli Wang Daud, and Arun S. MujumdarOsmo-Concentration of FoodsSujata Jena and H. DasMembrane Processing of Food MaterialsSatyanarayan Dev, Abid Hussain, and Vijaya RaghavanHigh Hydrostatic Pressure Processing of Food Materials
Format:
Electronic Resources
Relevance:
5.7387
by
Herschdoerfer, S.
Call Number
664.07
Publication Date
2012
Summary
Quality Control in the Food Industry V2
Format:
Electronic Resources
Relevance:
5.7327
by
Brereton, P. (Paul)
Call Number
664 23
Publication Date
2013
Summary
This book reviews new analytical methods on the food or beverage product's geographical origin, species, variety, and method of production together with applications to key commodities. Topics covered include labelling legislation and standards; new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat; and new analytical methods to verify the origin of fish, honey and wine.
Format:
Electronic Resources
Relevance:
5.7319
by
Mohan, C.O.
Call Number
664.07
Publication Date
2018
Format:
Electronic Resources
Relevance:
5.7155
by
Lim, Sarina A.
Call Number
664.07
Publication Date
2019
Format:
Electronic Resources
Relevance:
5.6211
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