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    Future of Food

    €18.75

    Modern Food Microbiology

    €87.50
    This authoritative book builds on its trusted and established sections on food preservation. With thirty revised and updated chapters, and new sections on many topics, the seventh edition of this classic text brings benefits to professors and students alike.

    Dictionary of Food Science and Nutrition

    €21.25
    Containing over 6,000 terms covering nutrition, dietary requirements, chemistry, preparation and cooking, hygiene, health and safety, commercial food production, labelling, packaging and public health, this dictionary provides clear, informative and up-to-date terms relating to all aspects of food science and nutrition.

    Food Safety Management: A Practical Guide for the Food Industry

    €196.25
    Presents an integrated, practical approach to the management of food safety throughout the production chain. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them.

    LACTIC ACID FERMENTATION OF FRUITS AND VEGETABLES

    €53.75
    Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain g

    NEW FOOD PRODUCT DEVELOPMENT

    €112.50

    SENSORY EVALUATION OF FOOD : PRINCIPLES AND PRACTICES

    €50.00
    The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies.

    HANDBOOK OF FOOD PRESERVATION

    €250.00

    Industrial chemistry & manufacturing technologies