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Food Safety Handbook
ISBN: 9780471210641 / Angielski / Twarda / 864 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public's attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick's Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk...
As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught ...
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1355,43 zł |
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Food Proteins: Processing Applications
ISBN: 9780471297857 / Angielski / Twarda / 390 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Food Proteins offers information required for improving the quality of food protein products.
* The text will help in gaining new ideas for conducting useful research on food proteins and enzymes. * Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing * Includes the fundamental concept required for understanding the modern food protein chemistry * Explores the relationships between the structures, functions, and properties of different food proteins Food Proteins offers information required for improving the quality of food protein products.
* The text will help in gaining new ideas for cond... |
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1089,83 zł |
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Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality
ISBN: 9780471314547 / Angielski / Twarda / 512 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and...
A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutrit...
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1189,43 zł |
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Food Process Engineering: Theory and Laboratory Experiments
ISBN: 9780471322412 / Angielski / Miękka / 368 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This lab manual covers both principles and laboratory applications of food process engineering.
* Complete step-by-step procedures for laboratory experiment * Thorough description of necessary equipment, including proper operating procedures * Work-out examples provided for important calculations (e.g., Poisson ratio, flex modulus, lethal rate, etc.) * Several computer simulation tests provided and information on use of computer spreadsheets is also provided * Each experiment is preceded by questions and objectives; each experiment followed by data analysis and... This lab manual covers both principles and laboratory applications of food process engineering.
* Complete step-by-step procedures for laborator... |
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862,95 zł |
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Spices and Seasonings: A Food Technology Handbook
ISBN: 9780471355755 / Angielski / Twarda / 256 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry. This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends.
There have been regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional updates of important statistics, the latest research on the antimicrobial... Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industr...
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1028,96 zł |
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Food Irradiation: Principles and Applications
ISBN: 9780471356349 / Angielski / Twarda / 488 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In 1997 the FDA approved the use of low-dose ionizing radiation to eliminate pathogens in red meat. This food processing technology can improve the safety of food and extend the shelf life of certain foods by eliminating pathogenic bacteria, parasites, and other microorganisms that cause food-borne disease. Currently, forty-two countries practice some form of food irradiation. Food Irradiation: Principles and Applications provides a comprehensive, up-to-date account of food irradiation principles, effects, applications, and limitations, including global regulatory issues and the economics of...
In 1997 the FDA approved the use of low-dose ionizing radiation to eliminate pathogens in red meat. This food processing technology can improve the sa...
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1161,76 zł |
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The ISO 9000 Quality System: Applications in Food and Technology
ISBN: 9780471369134 / Angielski / Twarda / 256 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Author is a certified Quality Assurance Lead Auditor who has worked with more than 100 companies seeking ISO 9000 certification.
* One of the only books on ISO 9000 compliance written exclusively for the food industry. * Examples are based on real-world cases (although company names and other identifying details are not included to protect privacy). These examples can be invaluable to food companies who want to avoid potential pitfalls. * Relates ISO 9000 to other quality and safety assurance management systems. Author is a certified Quality Assurance Lead Auditor who has worked with more than 100 companies seeking ISO 9000 certification.
* One of the on... |
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835,29 zł |
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Bailey's Industrial Oil and Fat Products, Set
ISBN: 9780471384601 / Angielski / Twarda / 3616 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
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cena:
12107,03 zł |
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Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Processing Technologies
ISBN: 9780471385486 / Angielski / Twarda / 656 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
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cena:
2334,86 zł |
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Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Products and Applications
ISBN: 9780471385493 / Angielski / Twarda / 608 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
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cena:
2334,86 zł |
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Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Specialty Oils and Oil Products, Part 2
ISBN: 9780471385509 / Angielski / Twarda / 496 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco...
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non...
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cena:
2334,86 zł |
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Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products
ISBN: 9780471385967 / Angielski / Twarda / 784 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline's...
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beve...
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cena:
1189,43 zł |
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Food Microbiology : A Laboratory Manual
ISBN: 9780471391050 / Angielski / Miękka / 288 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Yousef and Carlstrom's Food Microbiology: A Laboratory Manual serves as a general laboratory manual for undergraduate and graduate students in food microbiology, as well as a training manual in analytical food microbiology. Focusing on basic skill-building throughout, the Manual provides a review of basic microbiological techniques-media preparation, aseptic techniques, dilution, plating, etc.-followed by analytical methods and advanced tests for food-bourne pathogens. The Manual includes a total of fourteen complete experiments.
The first of the Manual's four sections reviews basic... Yousef and Carlstrom's Food Microbiology: A Laboratory Manual serves as a general laboratory manual for undergraduate and graduate students in food mi...
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cena:
586,55 zł |
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Presenting Service: The Ultimate Guide for the Foodservice Professional
ISBN: 9780471475781 / Angielski / Miękka / 272 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A detailed approach to providing service in restaurants and foodservice operations
Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience. Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service... A detailed approach to providing service in restaurants and foodservice operations
Service starts when a customer walks int... |
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553,35 zł |
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Handbook of U.S. Colorants: Foods, Drugs, Cosmetics, and Medical Devices
ISBN: 9780471500742 / Angielski / Twarda / 592 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A collection of information on the use of color additives in the food, cosmetic and medical industries. This Third Edition documents important recent developments such as newly listed products, delisted products, modernized specifications and improved analytical technology, new manufacturers and suppliers.
A collection of information on the use of color additives in the food, cosmetic and medical industries. This Third Edition documents important recent ...
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1881,12 zł |
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Cane Sugar Handbook: A Manual for Cane Sugar Manufacturers and Their Chemists
ISBN: 9780471530374 / Angielski / Twarda / 1120 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In print for over a century, it is the definitive guide to cane sugar processing, treatment and analysis. This edition expands coverage of new developments during the past decade--specialty sugars, plant maintenance, automation, computer control systems and the latest in instrumental analysis for the sugar industry.
In print for over a century, it is the definitive guide to cane sugar processing, treatment and analysis. This edition expands coverage of new develop...
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cena:
2345,93 zł |
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New Technologies and the Future of Food and Nutrition
ISBN: 9780471554080 / Angielski / Twarda / 192 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Presents outstanding scientific, business, industry, and government leaders including a Congressman, the Secretary of Agriculture, four Nobel Laureates, and major industrial leaders who met at the Williamsburg Ceres Conference to discuss the future of food and nutrition. Topics include: biotechnology and genetic engineering, international trade, regulation and public perception of new technology, regional issues, and forecasts and predictions.
Presents outstanding scientific, business, industry, and government leaders including a Congressman, the Secretary of Agriculture, four Nobel Laureate...
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1056,63 zł |
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Pesticide Residues in Foods: Methods, Techniques, and Regulations
ISBN: 9780471574002 / Angielski / Twarda / 376 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Developments in analytical instruments have allowed for the detection of tiny amounts of pesticides in foods. As a result, more trace pesticides are discovered, more regulations go into effect and analytical chemists are increasingly challenged to conduct analysis with more speed, sensitivity, accuracy, and precision than ever. This work provides analytical chemists in environmental, agricultural and food laboratories with a practical guide to contemporary techniques, methods and regulations in pesticide residue analysis. Covering both the available regulations and the state-of-the-art...
Developments in analytical instruments have allowed for the detection of tiny amounts of pesticides in foods. As a result, more trace pesticides are d...
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cena:
918,29 zł |
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Methods Analysis of Musts and Wines
ISBN: 9780471627579 / Angielski / Twarda / 400 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The second edition of this standard work on laboratory analysis of musts and wines has been updated to cover modern procedures and practice. It contains new material on the use of HPLC, GC, and mass spectrometry; computerized dispensing, recording, and calculation of results; and expanded coverage of statistical analysis. New material is also included on the detection and measurement of undesirable residues, pesticide degradation products, and trace amounts of naturally produced toxic compounds or carcinogens, reflecting the increased interest of regulatory agencies. In addition, the book...
The second edition of this standard work on laboratory analysis of musts and wines has been updated to cover modern procedures and practice. It contai...
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cena:
1881,12 zł |
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Microbial Hazard Identification in Fresh Fruits and Vegetables
ISBN: 9780471670766 / Angielski / Twarda / 312 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Keeping produce safe--from the farm to the fork
As health- and quality-conscious consumers increasingly seek out fresh fruit and vegetables, participants in the food supply chain--growers, shippers, processors, and retailers--must be ever more effective in safeguarding their products and protecting consumers. Microbial Hazard Identification in Fresh Fruits and Vegetables is a comprehensive guide for the fresh fruit and vegetable industry to understanding and controlling the hazards that can affect their products on every leg of the journey from farm to fork. ... Keeping produce safe--from the farm to the fork
As health- and quality-conscious consumers increasingly seek out fresh fruit and v... |
cena:
746,75 zł |
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