Food science and technology
By: edited by Geoffrey Campbell-Platt.
Contributors: Campbell-Platt, Geoffrey.; International Union of Food Science and Technology.
Publisher: Wiley-Blackwell
Published: 2009
Place of publication: Chichester, West Sussex, UK; Ames, Iowa
Language: eng
ISBN-13: 9780632064212
Subjects: Food industry and trade; Biotechnology; Food Technology; Biotechnology; Food Industry; Nutritional Physiological Phenomena
Notes: Includes bibliographical references and index.
Table of contents: title: Food chemistry / Richard Frazier; title: Food analysis / Heinz-Dieter Isengard and Dietmar Breithaupt; title: Food biochemistry / Rickey Yada and Brian Bryksa; title: Food biotechnology / Cherl-Ho Lee; title: Food microbiology / Tim Aldsworth, Christine E.R. Dodd, and Will Waites; title: Numerical procedures / Paul Singh; title: Food physics / Keshavan Niranjan and Gustavo Fidel Gutiérrez-López; title: Food processing / Jianshe Chen and Andrew Rosenthal; title: Food engineering / Paul Singh; title: Food packaging / Gordon Robertson; title: Nutrition / Jeya Henry and Lis Dodwell; title: Sensory evaluation / Herbert Stone and Rebecca N. Bleibaum; title: Statistical analysis / Herbert Stone and Rebecca N. Bleibaum; title: Quality assurance and legislation / David Jukes; title: Regulatory toxicology / Gerald Moy; title: Food business management : principles and practice / Michael Bourlakis, David B. Grant, and Paul Weightman; title: Food marketing / Takahide Yamaguchi; title: Product development / Ray Winger; title: Information technology / Sue H.A. Hill and Jeremy D. Selman; title: Communication and transferable skills / Jeremy D. Selman and Sue H.A. Hill.