Y. H. Hui 
Foodborne Disease Handbook, Second Edition [PDF ebook] 
Volume I: Bacterial Pathogens

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also …

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional f …

The Extraction and Refining of Metals provides a novel approach to the science and technology of both ferrous and non-ferrous metal production. Rather than the traditional treatment in which one meta …

Sub- and Supercritical Hydrothermal Technology: Industrial Applications offers a practical view of a variety of industrial applications and their challenges, offering a deep understanding of the appl …

Chemical Engineering Computation with MATLAB®, Second Edition continues to present basic to advanced levels of problem-solving techniques using MATLAB as the computation environment. The Second Editi …

This research level reference book has been co-written by Enrico Drioli, perhaps one of the world»s best known researchers into membrane technology. The application of membrane technology to chemica …

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!Written by one of the country»s l …

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important fo …

Addressing the two major unit operations-mixing and extrusion-fundamental toprocessing elastomers and plastic materials, this reference summarizes design equationsthat can be employed effectively in …