Wiley Encyclopedia of Food Science and Technology
Author: Y. H. Hui
Publisher: Wiley-Interscience
Published: 1991-12-06
Total Pages: 768
ISBN-13: 9780471571605
DOWNLOAD EBOOK →Author: Y. H. Hui
Publisher: Wiley-Interscience
Published: 1991-12-06
Total Pages: 768
ISBN-13: 9780471571605
DOWNLOAD EBOOK →Author: Yiu H. Hui
Publisher: CRC Press
Published: 2006
Total Pages: 900
ISBN-13: 0849398487
DOWNLOAD EBOOK →Author: Frederick J. Francis
Publisher: Wiley-Interscience
Published: 1999-11-15
Total Pages: 696
ISBN-13: 9780471192572
DOWNLOAD EBOOK →Author: Byong H. Lee
Publisher: John Wiley & Sons
Published: 1996-07-11
Total Pages: 452
ISBN-13: 9780471186168
DOWNLOAD EBOOK →Provides readers with an overview of the essental features of food biotechnology. The traditional and new biotechnologies are presented and discussed in terms of their present and potential industrial applications.
Author: Geoffrey Campbell-Platt
Publisher: John Wiley & Sons
Published: 2011-08-26
Total Pages: 799
ISBN-13: 1444357824
DOWNLOAD EBOOK →This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Author: Y. H. Hui
Publisher: CRC Press
Published: 2005-12-19
Total Pages: 3632
ISBN-13: 146650787X
DOWNLOAD EBOOK →Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Author: Frederick J. Francis
Publisher: Wiley-Interscience
Published: 1999-11-16
Total Pages: 704
ISBN-13: 9780471192572
DOWNLOAD EBOOK →Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Author: Bonnie A. Osif
Publisher: CRC Press
Published: 2006-08-23
Total Pages: 636
ISBN-13: 0203966163
DOWNLOAD EBOOK →The field of engineering is becoming increasingly interdisciplinary, and there is an ever-growing need for engineers to investigate engineering and scientific resources outside their own area of expertise. However, studies have shown that quality information-finding skills often tend to be lacking in the engineering profession. Using the Engineerin