Все книги жанра техническая литература - Страница 53
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3D Modeling of Nonlinear Wave Phenomena on Shallow Water Surfaces
3D Modeling of Nonlinear Wave Phenomena on Shallow Water Surfaces
With climate change, erosion, and human encroachment on coastal environments growing all over the wo...
Statistical Methods for Food Science
Statistical Methods for Food Science
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the f...
Milk Processing and Quality Management
Milk Processing and Quality Management
The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technic...
Packaging Closures and Sealing Systems
Packaging Closures and Sealing Systems
The packaging closure is the primary interface between the product and the customer. Closures have u...
Industrial Chocolate Manufacture and Use
Industrial Chocolate Manufacture and Use
Since the third edition of this standard work in 1999, there has been a significant increase in the...
Paper and Paperboard Packaging Technology
Paper and Paperboard Packaging Technology
This book discusses all the main types of packaging based on paper and paperboard. It considers the...
Food Industry and the Internet
Food Industry and the Internet
Who is making money on the Web and who is losing it? This book brings together the first two hundred...
Color Atlas of Postharvest Quality of Fruits and Vegetables
Color Atlas of Postharvest Quality of Fruits and Vegetables
The effects of time and temperature on the postharvest quality of fruits and vegetables are visually...
The Microbiological Risk Assessment of Food
The Microbiological Risk Assessment of Food
The Microbiological Risk Assessment of Food follows on from the author's successful book The Microbi...
Postharvest Pathogens and Disease Management
Postharvest Pathogens and Disease Management
POSTHARVEST PATHOGENS AND DISEASE MANAGEMENT Postharvest diseases caused by microbial pathogens acco...
Sustainability in the Food Industry
Sustainability in the Food Industry
Sustainability is beginning to transform the food industry with environmental, economic and social f...
Technology of Reduced Additive Foods
Technology of Reduced Additive Foods
Since some food additives have been shown to be harmful to certain individuals, a common perception...
Advanced Dairy Science and Technology
Advanced Dairy Science and Technology
This important and comprehensive book covers, in depth, the most important recent advances in dairy...
Preharvest and Postharvest Food Safety
Preharvest and Postharvest Food Safety
While presenting the latest scientific research on the major pathogens associated with meat, poultry...
The Handbook of Organic and Fair Trade Food Marketing
The Handbook of Organic and Fair Trade Food Marketing
The markets for organic and fair trade food are growing rapidly. Although there are some important d...
Food, Fermentation and Micro-organisms
Food, Fermentation and Micro-organisms
Fermentation and the use of micro-organisms is one of the most important aspects of food processing,...
Glutathione and Sulfur Amino Acids in Human Health and Disease
Glutathione and Sulfur Amino Acids in Human Health and Disease
The complex roles of glutathione and sulfur amino acids in human health Glutathione (γ-L-glutamyl-L-...
Handbook of Probiotics and Prebiotics
Handbook of Probiotics and Prebiotics
Since the publication of the first edition in 1999, the science of probiotics and prebiotics has mat...
Handbook of Poultry Science and Technology, Secondary Processing
Handbook of Poultry Science and Technology, Secondary Processing
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw me...
Descriptvie Sensory Analysis in Practice
Descriptvie Sensory Analysis in Practice
In defining sensory properties of products, descriptive techniques that utilize trained panels are u...