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- Taylor and Francis 2014; US$ 179.95
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous... more...
- Infobase Publishing 2010; US$ 42.00
Food recalls, recently of beef, spinach, peanut butter, and cookie dough, have made people nervous about eating some of their favorite foods. Every year, millions of people contract a food-borne illness. While many cases are nothing more than an upset stomach, some result in serious sickness. Nutrition and Food Safety explores the many risks to our... more...
- Manchester University Press 2009; US$ 95.00
This is a book about the risk politics of food safety. Food-related risks regularly grab the headlines in ways that threaten reasoned debate and obstruct sensible policy making. In this book, Ed Randall explains why this is the case. He goes on to make the case for a properly informed and fully open public debate about food safety issues. He argues... more...
- Rowman & Littlefield Publishers 2014; US$ 23.99
When people get sick from their food, headlines rage. More and more, people are getting sick from food that is supposedly safe. And as the price of food continues to rise, consumers are forced to make decisions about what to eat, how to eat, and what to buy. This book illustrates the problems with current food safety standards and shows readers... more...
- Wiley 2014; US$ 249.95
The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques... more...
- Taylor and Francis 2014; US$ 129.95
This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis,... more...
- CABI 2006; US$ 80.00
The importance of food for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish. This textbook covers the longitudinal and integrated approach to food (primarily of animal origin) production,... more...
- World Health Organization 2008; US$ 12.00
This report draws attention to the threat of viruses as a risk to public health when they are present in food. Viruses play a major role in the burden of infectious intestinal disease and require special and separate attention because they behave differently from bacteria. Also, control measures currently being used typically either have not been validated,... more...
- Springer 2011; US$ 29.95
This revised Sixth edition of "Procedures to Investigate Foodborne Illness" is designed to guide public health personnel or teams in any country that investigates reports of alleged foodborne illnesses. It is a companion to another manual published by the IAFP, "Procedures to Investigate Waterborne Illness". These two manuals are... more...
- Elsevier Science 2000; US$ 270.00
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts... more...