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Found 4 from your keywords: subject="TECHNOLOGY & ENGINEER...
cover
Starch : chemistry and technology
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James N BeMiller

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Everything needed to evaluate and apply the appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Inclu…

Edition
3rd ed.
ISBN/ISSN
9780127462752
Collation
1 online resource (xx, 879 pages) : illustrations.
Series Title
Food science and technology (Academic Press)
Call Number
[ITP-LIB-127]
cover
Emerging technologies for food processing
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Da-Wen Sun

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-ther…

Edition
-
ISBN/ISSN
9780124114791
Collation
1 online resource (653 pages).
Series Title
Food science and technology (Academic Press)
Call Number
[ITP-LIB-538]
cover
Global issues in food science and technology
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Gustavo V Barbosa-Canovas

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional …

Edition
-
ISBN/ISSN
9780123741240
Collation
1 online resource (xvii, 496 pages) : illustration
Series Title
-
Call Number
[ITP-LIB-516]
cover
Poultry meat processing and quality
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G C Mead

Poultry meat processing and quality begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, …

Edition
-
ISBN/ISSN
9781855737273
Collation
1 online resource (xvi, 388 p.) : ill.
Series Title
Woodhead Publishing in food science and technology.
Call Number
[ITP-LIB-366]