Food Science
Listed below are our books relating to Food Science.
New Country Cook - A Twenty-First Century Look at British Cuisine
Author (s): J C Jeremy Hobson and Philip WattsPublished: 2009
Tables of Composition and Nutritional Value of Feed Materials
Author(s): Edited by D. Sauvant, J.-M. Perez and G. TranPublished: 2004
52nd International Congress of Meat Science and Technology
Author(s): Edited by Declan Troy, Rachel Pearce, Briege Byrne and Joseph KerryPublished: 2006
Aspergillus in the Genomic Era
Author(s): Edited by János Varga and Robert A. SamsonPublished: 2008
Fishery Products: Quality, Safety and Authenticity
Author(s): Edited by Hartmut Rehbein & Jorg OehlenschlagerPublished: 2009
Handbook of Meat, Poultry and Seafood Quality
Author(s): Edited by Leo M.L. Nollet, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee & Y. H. HuiPublished: 2007
Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetables, Volume 2
Author(s): Edited by Y. H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, William J. Hurst, Leo M.L. Nollet, PhD, Eyal Shimoni, Nirmal Sinha, Erika B. Smith, Somjit Surapat, Alan Titchenal & Fidel ToldráPublished: 2007
