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Most popular at the top
- Taylor and Francis 2003; US$ 289.95
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only... more...
- Taylor and Francis 2004; US$ 349.95
Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical... more...
- Taylor and Francis 2003; US$ 279.95
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the... more...
- Taylor and Francis 2003; US$ 239.95
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains... more...
- Blackwell Publishing Ltd. 2009; US$ 244.95
If all possible food packaging systems are listed and related to the materials from which they are made, it becomes clear that the key packaging materials – glass, metal, plastics and paperboard – are competing heavily with each other. There is a battle over which type of container is going into which application, and it is therefore necessary... more...
- Wiley 2008; US$ 78.95
The crucial subject of the shelf life of food products affects the manufacture, processing, distribution, sale and consumption of all foods. It is a hot topic that is on the mind of every 21st Century consumer and cannot be ignored. Following the clear and concise style of the Blackwell Food Industry Briefing Series , Shelf Life allows the reader... more...
- Organisation for Economic Co-operation and Development 2003; US$ 18.00
This brochure is published within the framework of the activities of the Scheme for the Application of International Standards for Fruit and Vegetables set up by OECD in 1962. It comprises comments and illustrations to facilitate the common interpretation of standards in force and is therefore a valuable tool for both the Inspection Authorities and... more...
- Organisation for Economic Co-operation and Development 2003; US$ 100.00
This publication contains statistics on fisheries and aquaculture in OECD countries for 1999, 2000 and 2001. Information is provided on landings, fleet capacity, aquaculture production, employment and trade in fish and fish products. Analytical work by the OECD on fisheries is carried out by the Committee for Fisheries and covers a wide range... more...
- Organisation for Economic Co-operation and Development 2004; US$ 100.00
This publication contains statistics on fisheries and aquaculture in OECD countries for 2000, 2001 and 2002. Information is provided on government financial transfers, total allowable catches, landings, employment, fleet capacity and aquaculture production. more...
- Wiley 2008; US$ 322.95
Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products continues to show a remarkable potential for growth. The variety of products and... more...