Skip to main content
Search Button
Librairie Kobo Canada Cartes cadeau Aide

Kobo Rakuten

Ma liste d'envies

Panier

Vous profitez des avantages réservés aux VIP !

Article(s) non disponible(s) à la vente
Veuillez vérifier votre panier. Vous pouvez supprimer le ou les articles qui ne sont pas disponibles maintenant ou nous les supprimerons automatiquement au moment du règlement de la commande.
articlesarticle
articlesarticle

Recommandé pour vous

Loading...


1-12 sur 12 résultats pour « dr ranjith ramanathan »
Skip side bar filters

Les lecteurs de ces romans ont aussi aimé

  • Cheese: Chemistry, Physics and Microbiology, Volume 1

    General Aspects

    Modifié par Patrick F. Fox, Timothy M. Cogan, Timothy P. Guinee, Paul L.H. McSweeney ...
    The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical ... En savoir plus

    $273.99 CAD

  • Food Toxicology

    Modifié par Debasis Bagchi, Anand Swaroop ...
    Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers ... En savoir plus

    $350.99 CAD

  • Poultry Quality Evaluation

    Quality Attributes and Consumer Values

    Modifié par Massimiliano Petracci, Cecile Berri ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques ... En savoir plus

    $176.99 CAD

  • Achieving sustainable production of eggs Volume 1

    Safety and quality

    par Prof. Juliet R. Roberts, Dr Sophie Jan, Dr Richard K. Gast, Dr Margaret Sexton, Dr Pietro Rocculi, Steven Vermeir, Dr Bart De Ketelaere, F. Cisneros, Dr C. Hamelin, Mitch Kanter0, Dr Tia M. Rains1, Naiyana Gujral2, Dr Hoon H. Sunwoo3, Neijat Mohamed4, Erin M. Goldberg5, Prof. James D. House6, Janet E. Fulton7, Kaustav Majumder8, Dr Anna Wolc9, Yasumi Horimoto0, Dr Hajime Hatta1, Kylie Hewson2, Dr Kapil Chousalker3, Florence Baron4, Prof Maureen M. Bain5, Professor Yoshinori Mine6, Dr Nicolas Guyot7, Professor Deana Jones8, Dr Koen de Reu9, Dr Yves Nys0, Dr Sophie Réhault-Godbert1 ...
    Collections Livre 16 - Burleigh Dodds Series in Agricultural Science
    Reviews latest research on composition and properties of egg shell, white and yolk;Summarises recent studies on pathogens affecting eggs and methods for their control such as washing and packaging;Discusses current findings on factors affecting quality attributes such as appearance, shelf-life and nutritional value ... En savoir plus

    $231.99 CAD

  • Acetic Acid Bacteria

    Fundamentals and Food Applications

    Modifié par Ilkin Yucel Sengun ...
    Collections series Food Biology Series
    This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and ... En savoir plus

    $97.99 CAD

  • Lawrie's Meat Science

    Modifié par Fidel Toldra ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated ... En savoir plus

    $145.99 CAD

  • Microbial Production of Food Ingredients and Additives

    Modifié par Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Collections Livre 5 - Handbook of Food Bioengineering
    Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book ... En savoir plus

    $132.99 CAD

  • The Microbiological Quality of Food

    Foodborne Spoilers

    Modifié par Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section ... En savoir plus

    $220.99 CAD

  • Lawrie's Meat Science

    Modifié par Fidel Toldra ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new ... En savoir plus

    $176.99 CAD