by
Maynard, Micheline.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0707
by
Chakladar, Amit.
Call Number
664.02
Publication Date
2020
Summary
The book, written in lucid language and organised in sequential order, could be useful for readers of various walks of life. Much of it is introductory for a student, but serves to link food producing principles with western concepts of living and hospitality. To a budding culinary student, much of it will be touch-and-go but rewarding - if mastered. The text, at the same time, is ideal for all the semesters of the three/four year diploma/degree courses.
Format:
Electronic Resources
Relevance:
0.0680
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by
Cacioppo, Lucille Monaco.
Call Number
664
Publication Date
2014
Summary
This book compiles research summaries from a number of different focuses in the important field of food science.
Format:
Electronic Resources
Relevance:
0.0460
by
Whitehurst, Robert J.
Call Number
664.024
Publication Date
2009
Summary
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, new chapters in the second edition look at the use of enzymes in the reduction of acrylamide, in fish processing and in
Format:
Electronic Resources
Relevance:
0.0388
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