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Food Science and Technology Books

Introduction to Food Engineering By R. Paul Singh (professor of food engineering at the University of California, Davis)
Introduction to Food Engineeringby R. Paul Singh (professor of food engineering at the University of California, Davis)
New
71,89 £
Wine Science By Ronald S. Jackson, PhD (Brock University, Cool Climate Oenology and Viticulture Institute)
Wine Scienceby Ronald S. Jackson, PhD (Brock University, Cool Climate Oenology and Viticulture Institute)
New
117,69 £
Wine Science By Ronald S. Jackson, PhD (Brock University, Cool Climate Oenology and Viticulture Institute)
Wine Scienceby Ronald S. Jackson, PhD (Brock University, Cool Climate Oenology and Viticulture Institute)
Very Good
100,00 £
Handbook of Nutrition and Diet By Babasaheb B. Desai (Mahatma Phule Agricultural University, Rahuri, India)
Handbook of Nutrition and Dietby Babasaheb B. Desai (Mahatma Phule Agricultural University, Rahuri, India)
New
62,49 £
Freezing Effects on Food Quality By Jeremiah
Freezing Effects on Food Qualityby Jeremiah
New
62,49 £
Polysaccharide Dispersions By Reginald H. Walter (Cornell University, Geneva, New York, U.S.A.)
Polysaccharide Dispersionsby Reginald H. Walter (Cornell University, Geneva, New York, U.S.A.)
New
90,89 £
Sensory Evaluation of Food By Michael O'Mahony
Sensory Evaluation of Foodby Michael O'Mahony
Very Good
6,60 £
Instrumental Methods for Quality Assurance in Foods By Fung
Instrumental Methods for Quality Assurance in Foodsby Fung
New
108,39 £
What Can Nanotechnology Learn From Biotechnology? By Kenneth David (Michigan State University)
What Can Nanotechnology Learn From Biotechnology?by Kenneth David (Michigan State University)
New
79,59 £
Microwaves in the Food Processing Industry By B.S. Schweigert (University of California, Davis, California)
Microwaves in the Food Processing Industryby B.S. Schweigert (University of California, Davis, California)
New
202,29 £
Food Preservation Process Design By Dennis R. Heldman (Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri.)
Food Preservation Process Designby Dennis R. Heldman (Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri.)
New
116,89 £
Statistical Methods in Food and Consumer Research By Maximo C. Gacula Jr. (Gacula Associates Consulting, Scottsdale, AZ, USA)
Statistical Methods in Food and Consumer Researchby Maximo C. Gacula Jr. (Gacula Associates Consulting, Scottsdale, AZ, USA)
New
84,29 £
Antimicrobials in Food By P. Michael Davidson (University of Tennessee, Knoxville, USA)
Antimicrobials in Foodby P. Michael Davidson (University of Tennessee, Knoxville, USA)
New
45,59 £
Seafood Enzymes By Norman F. Haard (University of California, Davis, United States)
Seafood Enzymesby Norman F. Haard (University of California, Davis, United States)
New
62,49 £
Seafood By George M. Pigott
Seafoodby George M. Pigott
New
61,49 £
Spice Science and Technology By Kenji Hirasa
Spice Science and Technologyby Kenji Hirasa
New
120,89 £
Introduction to Food Toxicology By Takayuki Shibamoto (University of California, Davis, USA)
Introduction to Food Toxicologyby Takayuki Shibamoto (University of California, Davis, USA)
New
51,99 £
Low-Fat Meats By Harold D. Hafs (Rutgers University, New Brunswick, New Jersey)
Low-Fat Meatsby Harold D. Hafs (Rutgers University, New Brunswick, New Jersey)
New
73,29 £
The Produce Contamination Problem By Karl Matthews (Rutgers-The State University of New Jersey, New Brunswick, USA)
The Produce Contamination Problemby Karl Matthews (Rutgers-The State University of New Jersey, New Brunswick, USA)
New
133,09 £
Enzymes in Food Processing By Tilak Nagodawithana (Research and Development, Universal Foods Corporation, Milwaukee, Wisconsin, USA)
Enzymes in Food Processingby Tilak Nagodawithana (Research and Development, Universal Foods Corporation, Milwaukee, Wisconsin, USA)
New
74,29 £
Risk Management for Food Allergy By Charlotte Madsen (National Food Institute, Technical University of Denmark, Soborg, Denmark)
Risk Management for Food Allergyby Charlotte Madsen (National Food Institute, Technical University of Denmark, Soborg, Denmark)
New
132,19 £
Milk Proteins By Mike Boland (Riddet Institute, Massey University - Palmerston North, New Zealand)
Milk Proteinsby Mike Boland (Riddet Institute, Massey University - Palmerston North, New Zealand)
New
108,69 £
The Chemistry and Technology of Pectin By Reginald H. Walter (Cornell University, Geneva, New York, U.S.A.)
The Chemistry and Technology of Pectinby Reginald H. Walter (Cornell University, Geneva, New York, U.S.A.)
New
83,29 £
Trace Minerals in Foods By K. Smith
Trace Minerals in Foodsby K. Smith
New
62,49 £
Antimicrobials in Food By P. Michael Davidson (University of Tennessee, Knoxville, USA)
Antimicrobials in Foodby P. Michael Davidson (University of Tennessee, Knoxville, USA)
New
222,09 £
Wine Tasting By Ronald S. Jackson (Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada)
Wine Tastingby Ronald S. Jackson (Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada)
Very Good
21,90 £
Thermobacteriology in Food Processing By C. R. Stumbo (University of Massachusetts, Amherst, U.S.A.)
Thermobacteriology in Food Processingby C. R. Stumbo (University of Massachusetts, Amherst, U.S.A.)
New
65,49 £