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The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technol...Savoir plus
Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and pr...Savoir plus
The approach to teaching the concepts of food processing to the undergrad- uate food science major has evolved over the past 40 years. In most under- ...Savoir plus
The book offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regul...Savoir plus
This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection ...Savoir plus
This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection ...Savoir plus
This fourth edition laboratory manual was written to accompany Nielsen's Food Analysis, Sixth Edition, by the same authors. New to this fourth edition...Savoir plus
In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, foo...Savoir plus
Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a...Savoir plus
This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which ca...Savoir plus
In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, foo...Savoir plus
The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and u...Savoir plus
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basi...Savoir plus
Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a...Savoir plus
Now in its fully revised and updated 7th edition Includes a number of new topics and sections, notable among which are: Biosensors, Biocontrol, Bottle...Savoir plus
This graduate-level textbook focuses on the very latest information on the molecular and cellular mechanism of several major foodborne bacterial patho...Savoir plus
An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, ...Savoir plus
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new ed...Savoir plus
This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important phys...Savoir plus
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the labor...Savoir plus
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, l...Savoir plus