Книги жанра Мукомольное производство

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and di…

The species of hake, making up the genus Merluccius, are commercially important and currently largely over exploited, with many stocks badly…

In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. Th…

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current p…

According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour com…

The definitive industry reference on the paper and paperboard packaging sector. Now in a fully revised and updated second edition, this book…

The continuing global decline of the health of the sea, and the increasing depletion of marine resources and biodiversity, caused by human a…

Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metaboli…

Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer…

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dair…

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical t…

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves …

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick a…

Food has a fundamental position in society, ensuring health, happiness and political stability. Consequently, the management of food chains …

During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition ha…

In the second edition of this fascinating book an international team of experts have been brought together to explore all major areas of fis…

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe…

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and i…

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area o…

This exciting new book grew out of an international symposium held at FAO, Rome in July 2008, but it is not just a collection of papers from…