This book focuses on the development of functional nucleic acids and their applications of molecular detection methods in the context of food safety. The book has been expanded to 24 chapters based ……続きを見る
Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a lu……続きを見る
In recent years, consumers have become increasingly interested not just in price and quality but in where and how food is produced. However, these changes to consumer attitudes have highlighted a co……続きを見る
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the tech……続きを見る
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for che……続きを見る
Si se me descongeló el pollo, pero no completamente, ¿puedo volver a congelarlo? ¿Tengo que prestarle atención a la fecha de vencimiento, o es una mentira del capitalismo apátrida? Si es casero no p……続きを見る
This book provides a clear, practical approach to sanitation in the food industry. The content ranges from the principles of microbial growth, through descriptions of cleaning chemicals, to the mana……続きを見る
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese var……続きを見る
A FINANCIAL TIMES BOOK OF THE YEAR 2017
'This is the first physical manifestation of a much-loved online magazine that is a monument to Fox's obsessions. One for the bedside table.' - FINANCIAL TIME……続きを見る
This book focuses on the development and applications of functional nucleic acid-based detection methods in the context of food safety. Offering a comprehensive overview of nucleic acids detection m……続きを見る
Originally published in 1984. Without technical Jargon or a mass of confusing statistics, this book describes a wide range of factors influencing agricultural productivity including weather, soil bi……続きを見る
Food Science is a discipline that’s not well known, but the evidence of it is all around us, from our kitchens to our grocery stores to our favorite restaurants. Written by Dale Cox (B.S., M.S. Food……続きを見る
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, protein……続きを見る
