provide food
11Genetically Modified and non-Genetically Modified Food Supply Chains. Co-Existence and Traceability , Yves Bertheau
In the European Union nations, and other countries including Japan, Australia and Malaysia, it is a legal requirement that food products containing genetically modified organism (GMO) materials are… 20214.28 руб электронная книга12The 10 Principles of Food Industry Sustainability , Cheryl Baldwin J.
Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The… 7254.51 руб электронная книга13Dairy Ingredients for Food Processing , Kilara Arun
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients… 21853.27 руб электронная книга14Molecular Biological and Immunological Techniques and Applications for Food Chemists , Bert Popping
A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so… 12355.38 руб электронная книга15The Delicious. A Companion to New Food Culture (2015)
Whether it's being eaten, cooked, grown, prepared, or cultivated, food is today's hottest topic. Its many facets spur our interest, arouse our passion, and provide us with pure pleasure. Regional… 4232 руб16Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favourite Food , Joseph Bastianich, Tanya Bastianich Manuali (2015)
As it says in the introduction: "Eating pasta can be advantageous to your health, satisfying, and economical. Pasta should be a staple in every kitchen." Now, brother and sister Bastianich - who… 502 руб17Chemical Analysis of Antibiotic Residues in Food , Jian Wang
An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only… 9806.65 руб электронная книга18Encapsulation and Controlled Release Technologies in Food Systems , Dr. Jamileh M. Lakkis
The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients… 15440.38 руб электронная книга19Glass Transition and Phase Transitions in Food and Biological Materials , Jasim Ahmed
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging… 15443.31 руб электронная книга20Sensory and Consumer Research in Food Product Design and Development , Jacqueline Beckley H.
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and… 17833.07 руб электронная книга