by
Kelly, Alan, author.
Call Number
664.07 KEL
Publication Date
2019
Summary
This book seeks to introduce readers to a new perspective on food, showing how science is at the heart of what we love about food.
Format:
Electronic Resources
Relevance:
0.0635
by
Simpson, Benjamin K.
Call Number
664
Publication Date
2012
Summary
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology
Format:
Electronic Resources
Relevance:
0.0460
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by
Robertson, Gordon L.
Call Number
664.09
Publication Date
2009
Summary
Provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life. This practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef.
Format:
Electronic Resources
Relevance:
0.0566
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