(for food)
1Analytical Methods for Food and Dairy Powders , Pierre Schuck
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These… 17679.22 руб электронная книга2Nanotechnology Research Methods for Food and Bioproducts , Wang Qin
Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research… 17166.53 руб электронная книга3Statistical Methods for Food Science. Introductory Procedures for the Food Practitioner , John Bower A.
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical… 6636.67 руб электронная книга4The BRC Global Standard for Food Safety. A Guide to a Successful Audit , Ron Kill
This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard Audit. Beverage and Food World, May 2009 BASED ON ISSUE 5 OF THE BRC STANDARD The… 2181.42 руб электронная книга5The BRC Global Standard for Food Safety. A Guide to a Successful Audit , Ron Kill
"This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard Audit." Beverage and Food World, May 2009 BASED ON ISSUE 5 OF THE BRC STANDARD The… 9262.33 руб электронная книга6Molecular Biological and Immunological Techniques and Applications for Food Chemists , Bert Popping
A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so… 12355.38 руб электронная книга7Dairy Ingredients for Food Processing , Kilara Arun
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients… 21853.27 руб электронная книга8Spray Drying Techniques for Food Ingredient Encapsulation , C. Anandharamakrishnan
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders… 15057.96 руб электронная книга9Novel Proteins for Food, Pharmaceuticals and Agriculture. Sources, Applications and Advances , Maria Hayes
A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and… 13007.9 руб электронная книга10High Throughput Analysis for Food Safety , Mark Vitha F.
This book focuses on high-throughput analyses for food safety. Because of the contributors domestic and international expertise from industry and government the book appeals to a wider audience. It… 9575.15 руб электронная книга