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, food technology, food preservation, food irradiation and food packaging. Advanced concepts regarding nutrition, malnutrition and applied;
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Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful;
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-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information;
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Satisfy Your Hunger for Success Catering to a new generation of foodies looking for quick and u;...
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management and equipment layout and planning (with sample floor plans and diagrams), as well as dietary considerations, and special patient/client;
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Het boek 'Hack Your Kitchen: Discover a World of Food Fun with Science Buddies (R)' van Ni;...
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This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food;
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This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and;
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This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and;
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A slightly different riff on the country kitchen format, Lotte's Country Kitchen oozes tied-with-a-p;...
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, parties, dinners, banquets, schools and camps; the management of tea rooms, cafeterias, lunch rooms, boarding houses, family hotels, and;
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Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry;
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all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts;
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all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts;
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This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread;
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, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are;
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The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent;
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The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent;
Vergelijkbare producten zoals Handbook of Research on Food Science and Technology: Volume 3
, each looking at a different aspect of food safety management: 1. Basic principles of food safety in catering 2. Food safety hazards 3. Storing;
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engineering to examine the biological, chemical and physical nature of food and its processing. Food technology is concerned with developing new food;
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Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and;
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development all employ microbial food technology. The book will cover recent advances in microbial functional foods and associated applications, and;
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technology in the field, including * applications of nuclear magnetic resonance in food processing and packaging management;
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of environmental technology, environmental management and technology management. With contributions from more than 55 outstanding authors representing ten;
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of environmental technology, environmental management and technology management. With contributions from more than 55 outstanding authors representing ten;
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the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the;
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