Yazar: West Sacramento, California, USA) Hui Y. H. (Science Technology System

Contains new chapters on the role of U. S. poison centers in bacterial exposures; bacteria biota in foods; salmonellosis in animals; human salmonellosis; vibro cholerae; vibrio vulnificus; and …

A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human …

Contains new chapters on the role of U. S. poison centers in bacterial exposures; bacteria biota in foods; salmonellosis in animals; human salmonellosis; vibro cholerae; vibrio vulnificus; and …

A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human …

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities …

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of …

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities …

The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of …

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on …

Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the …

The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a …

The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a …

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these di …