MPG.eBooks - Search Results

101

Chemistry and Food Safety in the EU : The Rapid Alert System for Food and Feed (RASFF)

by Parisi, Salvatore, Barone, Caterina, Sharma, Ramesh Kumar
Published 2016

Springer International Publishing

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102

Sushi : Food for the Eye, the Body and the Soul

by Mouritsen, Ole G.
Published 2009

Springer US

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103

Sensory Evaluation of Food : Principles and Practices

by Lawless, Harry T., Heymann, Hildegarde
Published 2010

Springer New York

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104

Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment

Published 2010

Springer New York

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105

Mycotoxins and Their Metabolites in Humans and Animals

by Weidenbörner, Martin
Published 2011

Springer US

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106

Ultrasound Technologies for Food and Bioprocessing

Published 2011

Springer New York

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107

Food Engineering Interfaces

Published 2011

Springer New York

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108

Introduction to Food Process Engineering

by Smith, P. G.
Published 2011

Springer US

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109

Safe or Not Safe : Deciding What Risks to Accept in Our Environment and Food

by Pechan, Paul, Renn, Ortwin, Watt, Allan, Pongratz, Ingemar
Published 2011

Springer New York

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110

Novel Technologies in Food Science : Their Impact on Products, Consumer Trends and the Environment

Published 2012

Springer New York

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111

Microorganisms in Foods 8 : Use of Data for Assessing Process Control and Product Acceptance

by International Commission on Microbiological Specifications for Foods (ICMSF)
Published 2011

Springer US

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112

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

by Herrera, Maria Lidia
Published 2012

Springer US

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113

Becoming a Food Scientist : To Graduate School and Beyond

by Shewfelt, Robert L.
Published 2012

Springer US

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114

Non-thermal Food Engineering Operations

by Ortega-Rivas, Enrique
Published 2012

Springer US

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115

Fourier Transform Infrared Spectroscopy in Food Microbiology

by Alvarez-Ordóñez, Avelino, Prieto, Miguel
Published 2012

Springer US

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116

Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

by Toldrá, Fidel, Reig, Milagro
Published 2012

Springer US

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117

Antioxidant Properties of Spices, Herbs and Other Sources

by Charles, Denys J.
Published 2013

Springer New York

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118

Advanced Dairy Chemistry : Volume 1A: Proteins: Basic Aspects, 4th Edition

Published 2013

Springer US

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119

Proteomics in Foods : Principles and Applications

Published 2013

Springer US

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120

by Goff, H Douglas, Hartel, Richard W.
Published 2013

Springer US

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