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Chemical, Biological, and Functional Aspects of Food Lipids
CRC Press 2010; US$ 199.95Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdislaw E. Sikorski... more...
Food and Beverage Packaging Technology
Wiley 2011; US$ 218.95Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The... more...
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Handbook of Analysis of Edible Animal By-Products
CRC Press 2011; US$ 169.95While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed... more...
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Thermal Processing of Foods
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Organic Meat Production and Processing
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