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This book, volume 28 in the Developments in Food Science Series, reviews the latest information and up-to-date concepts concerning a great number of aspects of flavor quality. Particular attention has been afforded to provide a balance between food and beverage chemistry, bioche…
Effect of aging on freshness of white pan bread. Characteristics, composition, and shelf-life of cheese. Changes in quality of meat during aging and storage. The shelf-life of fish and shellfish. Shelf-life of fruits. Chocolate. Candy and sugar confectionery. Grain legumes. Mino…
Introduction to sensory evaluation; The organization and operation of a sensory evaluation program; Measurement; Test strategy and design of experiments; Discrimination testing; Descriptive analysis; Affective testing; Special problems; Epilogue.
Introduction to sensory evaluation; The organization and operation of a sensory evaluation program; Measurement; Test strategy and the design of experiments; Discrimination testing; Descriptive analysis; Affective testing; Special problems; Epilogue.
V.1: tropical foods of the pacific region. Sensory quality of tropical foods. The chemistry and biochemistry of papaya. Macrocyclic piperidine and piperideine alkaloids in Carica papaya. The development and postharvest physiology of the fruit of the prickly pear. Subtropical fru…
Systems and their study; Food selection and menu planning; Utilizing labor effectively; Equipment and facility planning; Insuring food quality and wholesomeness; Case histories of successful food service systems implementation.
The philosophy of food
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Type: Book
"The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa…
Modernist cuisine at home
by Myhrvold, Nathan, Myhrvold, Nathan, Bilet, Maxime, Lehuta, Melissa, Cooking Lab
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Type: Book
Toxicología alimentaria
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Type: Book