Food Sciences, Technology and Safety

Handbook of Fermented Meat and Poultry, 2nd Edition Fermented meat products have been consumed for centuries in many different parts of the world and constitute...

Handbook of Muscle Foods Analysis By Leo M.L. Nollet, Fidel Toldra In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about...

Biology of Foodborne Parasites By Lihua Xiao, Una Ryan and Yaoyu Feng Biology of Foodborne Parasites PDF. While a number of introductory books on basic and...

Milk Proteins, from Expression to Food, 2nd Edition By Mike Boland Harjinder Singh Abby Thompson Milk Proteins, from Expression to Food, 2nd Edition PDF. Understanding of...

Microorganisms in Foods 8, Use of Data for Assessing Process Control and Product Acceptance By International Commission on Microbiological Specifications for Foods Continuing the ICMSF series, Microorganisms...

Meat Inspection and Control in the Slaughterhouse By Thimjos Ninios, Janne Lundén, Hannu Korkeala and Maria Fredriksson-Ahomaa Meat Inspection and Control in the Slaughterhouse PDF. Meat...

Improving the Safety of Fresh Meat By John N. Sofos The safety of fresh meat PDF continues to be a major concern for consumers. As a...

Sensory Analysis of Foods of Animal Origin By Leo M.L. Nollet and Fidel Toldra Sensory Analysis of Foods of Animal Origin PDF. When it comes to...

Handbook of Seafood and Seafood Products Analysis By Leo M.L. Nollet and Fidel Toldra Handbook of Seafood and Seafood Products Analysis PDF. Seafood and seafood products...

Handbook of Meat and Meat Processing, 2nd Edition By Y. H. Hui Handbook of Meat and Meat Processing, 2nd Edition PDF contains a complete update of materials...