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Understanding Food

. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage;

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Understanding Food Science and Technology, International Edition

-date coverage of a broad range of topics in food science and technology. The text begins with an explanation of the interdisciplinary nature;

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Understanding the Science of Food

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative;

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Understanding the Science of Food

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative;

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Understanding Food

science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough;

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Food Materials Science and Engineering

characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope;

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Handbook of Food Science and Technology

Food science is the discipline concerned with the study of food. It can be defined as a subject where other disciplines like biology;

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Introduction to Food Science

This book is an ideal teaching manual for high school agriscience and consumer science programs, as ;...

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Food Science and Food Biotechnology

This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the;

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Molecules, Microbes, and Meals

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we;

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Illustrated Guide for Food Preparation

. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for all students;

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Near-Infrared Spectroscopy in Food Science and Technology

food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation;

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Frozen Food Science and Technology

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing;

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Advances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and;

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Koku in Food Science and Physiology

This is the first book to explore the science underlying the concept of koku , which is central to an understanding of the palatability;

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Microstructural Principles of Food Processing and Engineering

interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to;

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Understanding Food

. Integrating these key topics with relevant information about nutrition and the food industry, this best-selling text gives you a thorough overview;

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Emerging Nanotechnologies in Food Science

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a;

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Food Science

Food science is concerned with the study of food. It studies the nature of food and the principles fundamental to food processing. Some;

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Food Science and Technology

Food Science and Technology is considered the flagship textbook for degree level studies in food science, supported by the International;

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Magnetic Resonance in Food Science

Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole;

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Food Science and Technology

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology;

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Introduction to Food Biotechnology

Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single;

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Food Structures, Digestion and Health

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging;

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Nanotechnology Applications in Dairy Science

This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology;

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Nanotechnology Applications in Dairy Science

This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology;

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WJEC Level 3 Diploma in Food Science and Nutrition

A core resource, covering all the Units of WJEC's Diploma in Food Science and Nutrition (Units 2, 3 and 4) // Written by Anita Tull;

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