Top Books on technology food industry science | Explore technology food industry science Themes & Stories

Sensory evaluation techniques

By Morten Meilgaard,Morten C. Meilgaard,Gail Vance Civille,B. Thomas Carr

The science of food

By P. M. Gaman,K B Sherrington

Food wars

By Tim Lang,Michael Heasman

Advanced drying technologies

By Tadeusz Kudra,Tadeusz Kudra,Arun S. Mujumdar

Handbook of food processing equipment

By George D. Saravacos,George D. Saravacos,Athanasios E. Kostaropoulos

Food analysis

By Y. Pomeranz,Clifton E. Meloan,Yeshajahu Pomeranz

Sensory evaluation of food

By Harry T. Lawless,Hildegarde Heymann

Food allergy

By Dean D. Metcalfe,Hugh A. Sampson,Ronald A. Simon,Ronald Simon

Irradiation for food safety and quality

By FAO/IAEA/WHO International Conference on Ensuring the Safety and Quality of Food through Radiation Processing (1999 Antalya, Turkey),Paisan Loaharanu,Paul Thomas

Chemische Lebensmittelkonservierung

By Erich Lück,Erich Lück,Martin Jager

Frying of food

By Dimitrios Boskou,I. Elmadfa,Ibrahim Elmadfa

Wine analysis and production

By Bruce W. Zoecklein,Bruce Zoecklein,Kenneth C. Fugelsang,Barry H. Gump

Dimensions of food

By Vickie Vaclavik,Ph.D., R.D., Vickie A. Vaclavik,M.S., Marcia H. Pimentel,Ph.D., Marjorie M. Devine

Advances in fresh-cut fruits and vegetables processing

By Olga Martín-Belloso,Olga Martin-Belloso,Robert Soliva Fortuny

Handbook of olive oil

By John L. Harwood,Ramon Aparicio,John Harwood

Caffeine for the sustainment of mental task performance

By Institute of Medicine (U.S.). Committee on Military Nutrition Research,Committee on Military Nutrition Research,Food and Nutrition Board,Institute of Medicine

WIC nutrition risk criteria

By Institute of Medicine (U.S.). Committee on Scientific Evaluation of WIC Nutrition Risk Criteria.,Committee on Scientific Evaluation of WIC Nutrition Risk Criteria,Institute of Medicine