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Food Industry & Science

  • Guide to US Food Laws and Regulationsby

    Wiley 2013; US$ 99.95

    For both student food scientists and experienced professionals, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation. Based on a popular internet course, Guide to Food Laws and Regulations, 2nd Edition  informs students on the significance, range, and background of food laws and gives tools... more...

  • Evaluation of Certain Food Additives and Contaminants, No. 909by 57th Report

    World Health Organization 2002; US$ 31.50

    This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of veterinary drugs within the terms of reference of... more...

  • The Business of Foodby GARY ALLEN; KEN ALBALA

    Greenwood Publishing Group 2007; US$ 85.00

    The business of food and drink is for better and worse the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad,... more...

  • Lipids in Cereal Technologyby UNKNOWN AUTHOR

    Elsevier Science 2012; US$ 72.95

    Lipids in Cereal Technology more...

  • Making Safe Foodby UNKNOWN AUTHOR

    Elsevier Science 1991; US$ 31.95

    Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. The authors are senior lecturers... more...

  • Handbook of Food and Beverage Stabilityby UNKNOWN AUTHOR

    Elsevier Science 2012; US$ 72.95

    FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages.... more...

  • From Kitchen to Consumerby UNKNOWN AUTHOR

    Elsevier Science 1991; US$ 72.95

    This book contains all the factual, technical, and resource information anyone would need to successfully market and establish a food manufacturing business. It covers such topics as choosing a food product, developing that product,legal and economic aspects of the food marketing business, successful marketing, advertising, packaging, and food safety.... more...

  • International Perspectives on Municipal Solid Wastes and Sanitary Landfillingby UNKNOWN AUTHOR

    Elsevier Science 1990; US$ 72.95

    This volume provides a perspective on how different countries cope with the municipal solid waste problem politically, administratively, and technically--with a particular focus on sanitary landfilling. Fifteen countries report on the quantities of such waste generated, its composition, and on various management methods used. In addition they report... more...

  • Aflatoxin and Food Safetyby Hamed K. Abbas

    Taylor and Francis 2005; US$ 262.00

    Aflatoxins are responsible for damaging up to 25% of the world?s food crops, resulting in large economic losses in developed countries and human and animal disease in under-developed ones. In addition to aflatoxins, the presence of other mycotoxins, particularly fumonisins, brings additional concerns about the safety of food and field supplies. There... more...

  • Food Microbiologyby Martin R. Adams; Maurice O. Moss

    Royal Society of Chemistry 2000; US$ 48.00

    This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms... more...