Published December, 2014
By Marc Sanchez
Publisher: Springer (Springer International Publishing)
Series: Food Science Text Series
Rating:
Availability: Not available (reason unspecified)

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Published June, 2012
By Rotimi E. Aluko
Publisher: Springer (Springer New York)
Series: Food Science Text Series
Rating:
Availability: Not available (reason unspecified)

This book allows readers to be specific when they say ‘you are what you eat’. Logically structured to facilitate study, it provides in-depth examinations of the chemical and nutritional aspects of ingredients and functional foods such as soybean, tea, and fish.

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Published November, 2010
By Arun Bhunia
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Food Science Text Series
Rating:
Availability: Available

At last, here is a graduate-level textbook that focuses on the very latest information on the molecular and cellular mechanism of several major foodborne bacterial pathogens.

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Published September, 2010
By Harry T. Lawless and Hildegarde Heymann
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Food Science Text Series
Rating:
Availability: Available

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies.

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Published December, 2007
By Vickie A. Vaclavik, Elizabeth W. Christian and Vickie Vaclavik
Publisher: Springer (Springer New York)
Series: Food Science Text Series
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Availability: Not available (reason unspecified)

This book covers the basics of foods, food science, and food technology. The revised 3rd edition is ideal for the non-major intro course, taught in food science or nutrition department. Includes new photos, website references, and alerts for culinary and food preparation students.

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Published December, 2007
By Arun Bhunia
Publisher: Springer (Springer New York)
Series: Food Science Text Series
Rating:
Availability: Not available (reason unspecified)

This graduate-level textbook focuses on the very latest information on the molecular and cellular mechanism of several major foodborne bacterial pathogens, linking for the first time foodborne illnesses and immunology.

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