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The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge.
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Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of
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First published in 2005. Routledge is an imprint of Taylor Francis, an informa company.
Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages
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Enzymes in Food Biotechnology: Production, applications, and future prospects, presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This is valuable reference brings together
Provides statistical information on the various food industries. Each chapter covers areas such as industry structure, capital, labour, stocks, consumption, prices, supplies, research and development, advertising and market research and the European
This book was first published in 1975. Food protein can be produced in many different ways. Some sources, e.g. products from domestic animals, are so well known that they need only brief
The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. This concise reference summarizes basic considerations
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