Handbook of Food Process Design

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing adv...

Engineering Properties of Foods

It has been nearly a decade since the third edition of Engineering Properties of Foods was publis...

Glass Transition and Phase Transitions in Food and Biological Materials

Glass and State Transitions in Food and Biological Materials describes how glass transition has b...

Handbook of Food Process Design

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing adv...

Glass Transition and Phase Transitions in Food and Biological Materials

Glass and State Transitions in Food and Biological Materials describes how glass transition has b...

Advances in Food Rheology and Its Applications

GAMMAMESSER-CHIRURGIE BEI TRIGEMINUSNEURALGIE

Die stereotaktische Radiochirurgie (SRS) ist eine Bestrahlungstechnik, die Stereotaxie, mehrere B...

Tropical and Subtropical Fruit Processing and Packaging

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book...

Handbook of Food Process Design

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing adv...

Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition

A comprehensive guide that covers the banana's full value chain - from production to consumption ...

Lentils

LENTILSUnderstand the future of plant protein with this comprehensive overviewLen...