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Food Industry & Science

Most popular at the top

  • Presenting Serviceby Lendal H. Kotschevar; Valentino Luciani

    John Wiley & Sons, Inc. 2006; US$ 47.50

    A detailed approach to providing service in restaurants and foodservice operations Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience. Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests. Other valuable... more...

  • Analytical methods for food additivesby R Wood; L Foster; A Damant; P Key

    Woodhead Publishing Limited 2004; US$ 270.00

    This volume discusses methods of analysis for 30 major additives where methods are incomplete or deficient. In each case the authors review current techniques, their respective strengths and weaknesses, method procedures and which method to adopt. Each chapter includes detailed tables summarising particular methods, statistical parameters for measurement and performance characteristics. more...

  • Political Economy of Diet, Health and Food Policyby Ben Fine

    Routledge 1998; US$ 240.00

    This book presents a critical exposition of food systems theory and analyses the existing approaches to food consumption. Subjects discussed include the impact of the EU, lack of policy in the UK and resolving the diet paradox. more...

  • Poison on a Plateby Richard Lacey

    Metro Publishing 1998; US$ 7.95

    Professor Lacey is an internationally renowned microbiologist and World Health Organisation adviser. In Poison on a Plate he demonstrates how the pursuit of profits by business and a lack of protection from the government has threatened the safety of eating. He also offers advice on how to eat safely. more...

  • Risky Foods, Safer Choicesby Peter Cerexhe; John Ashton

    University of NSW Press 2000; US$ 13.46

    Risky Foods, Safer Choices confirms what many people may have suspected - the incidence of food poisoning is on the rise. Triggering such public suspicions has been an ongoing procession of horror incidents involving such foods as salami, oysters, pork rolls, fruit salad and even orange juice that have resulted in the serious illness and even death of consumers. Risky Foods, Safer Choices helps consumers avoid the possibly tragic consequences of food poisoning. Its focus is on relatively short-term health effects of good food selection rather than longer-term health effects. more...

  • Riceby C. Wayne Smith; Robert H. Dilday

    John Wiley & Sons, Inc. 2002; US$ 440.00

    Thorough coverage of rice, from cultivar development to marketing Rice: Evolution, History, Production, and Technology, the third book in the Wiley Series in Crop Science, provides unique, single-source coverage of rice, from cultivar development techniques and soil characteristics to harvesting, storage, and germplasm resources. Rice covers the plant's origins and history, physiology and genetics, production and production hazards, harvesting, processing, and products. Comprehensive coverage includes: * Color plates of diseases, insects, and other production hazards * The latest information on pest control * Up-to-date material on marketing * A worldwide perspective of the rice industry Rice provides detailed information in an easy-to-use... more...

  • Consumption in the Age of Affluenceby Ben Fine; Michael Heasman; Judith Wright

    Routledge 1995; US$ 75.00

    Through sound empirical analysis and a range of case studies, the authors argue that an interdisciplinary approach to food consumption is now necessary, taking into account socioeconomic and cultural factors. more...

  • Animals, Disease and Human Societyby Joanna Swabe

    Routledge 1998; US$ 158.00

    This book dicusses our relationship with other animals and the rise of veterinary medicine, posing important questions about the increasing intensification of animal use for both animal and human health. more...

  • Thymeby Elisabeth Stahl-Biskup; ; Francisco ez

    CRC Press 2002; US$ 149.95

    A comprehensive volume covering all aspects of the biology, pharmacology and industrial processing of the genus Thymus . An extremely up-to-date review which will be of interest to those in the fields of medicinal plants and natural products. more...

  • Cardamomby P.N. Ravindran; K.J. Madhusoodanan

    CRC Press 2002; US$ 139.95

    A textbook and reference work for scientists and students of horticulture and related fields, this book will be the main reference volume on cardamom for many years to come. more...