Food Science

 

Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser Paperback from HarperCollins

Food for Fifty (11th Edition) by Mary Molt Hardcover from Prentice Hall

ServSafe Coursebook, Second Edition by National Restaurant Association Educational Found Paperback from John Wiley & Sons

Handbook of Package Engineering, Third Edition by Joseph F. Hanlon, Robert J. Kelsey, Hallie E. Forcinio Hardcover from CRC Press

ServSafe Essentials, Second Edition (with the Scantron Certification Exam Form) by National Restaurant Association Educational Found Paperback from John Wiley & Sons

Knowing and Making Wine by Emile Peynaud, Alan F. G. Spencer Hardcover from Interscience 24 October, 1984

The Oxford Companion to Food by Alan Davidson, Soun Vannithone Hardcover from Oxford Press

Coffee Flavor Chemistry by Ivon Flament Hardcover from John Wiley & Sons

Scientific Farm Animal Production: An Introduction to Animal Science (7th Edition) by Robert W. Taylor, Tom G. Field Hardcover from Prentice Hall

Webster's New World Dictionary of Culinary Arts (Trade Version) (2nd Edition) by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky Paperback from Prentice Hall

Principles and Practices of Winemaking by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee Hardcover from Kluwer Academic Publishers

Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations (4th Edition) by James Keiser, Frederick J. DeMicco, Robert N. Grimes Hardcover from Prentice Hall

Ultrafiltration and Microfiltration Handbook, Second Edition by Munir Cheryan Hardcover from CRC Press

Nutrition for Foodservice and Culinary Professionals by Karen Eich Drummond, Lisa M. Brefere Hardcover from John Wiley & Sons

Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels Paperback from Brewers Publications

Brewery Planner: A Guide to Opening and Running Your Own Small Brewery by Brewers Publications, Elizabeth Gold, Kim Adams Paperback from Brewers Publications

The Science of Cooking by Peter Barham Hardcover from Springer Verlag

Fenaroli's Handbook of Flavor Ingredients, Fourth Edition by Giovanni Fenaroli, George A. Burdock Hardcover from CRC Press Special Order

Food Analysis by Suzanne S. Nielsen, Piers Paul Read Book Description: The first and second editions of Food Analysis were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The third edition has been revised and updated for the same intended use, and is being published with an accompanying laboratory manual. Food Analysis, Third Edition, has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. Large sections on spectroscopy, chromatography, and physical properties are included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications. This book is ideal for undergraduate courses in food analysis and also is an invaluable reference to professions in the food industry.  Hardcover from Plenum Pr

Oz Clarke's New Wine Atlas: Wines and Wine Regions of the World by Oz Clarke Hardcover from Harcourt

Basic Butchering of Livestock & Game by John J., Jr. Mettler, Elayne Sears Paperback from Storey Books 1989

The Handbook of Enology: Microbiology of Wine, Volume 2, The Chemistry of Wine Stabilisation and Treatments by Pascal Ribéreau-Gayon, Y. Glories, A. Maujean, Denis Dubourdieu, Pascal Ribereau-Gayon, D. Dubourdieu, A. Maugean Hardcover from John Wiley & Sons

Quantity Food Purchasing (5th Edition) by Lendal H. Kotschevar, Richard Donnelly Hardcover from Prentice Hall

The HACCP Food Safety Manual by Joan K. Loken Paperback from John Wiley & Sons

Microorganisms in Foods 7: Microbiological Testing in Food Safety Management by International Commission for the Microbiological Specifications of Foo, Icmsf Hardcover from Plenum Pr

Physical Chemistry of Foods (Food Science and Technology, Vol 121) by Pieter Walstra Hardcover from Marcel Dekker Special Order

Foodservice Organizations: A Managerial and Systems Approach by Marian C. Spears Hardcover from Prentice Hall

Design and Equipment for Restaurants and Foodservice : A Management View by Costas Katsigris, Chris Thomas Hardcover from John Wiley & Sons

Food Politics: How the Food Industry Influences Nutrition and Health (California Studies in Food and Culture) by Marion Nestle Hardcover from University of California Press

Foodservice Profitability: A Control Approach (2nd Edition) by Edward Sanders, Timothy Hill Paperback from Prentice Hall

 
 
 
 

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