Abstract: Twenty-three experts in various facets of dairy chemical science have assembled 14 authoritative chapters on the chemical aspects of milk, its components, products, and characteristics. Topics include: the composition of milk and milk products; milk lipids and proteins…
Sustainable management of the world's livestock genetic diversity is of vital importance to agriculture, food production, rural development and the environment. This publication is the first global assessment of these resources. Drawing on 169 Country Reports, contributions from…
Abstract: A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterparts presents the proceedings of the 1986 Conference for Food Protection. The text includes 36 technical papers grouped am…
During the Bronze Age (ca. 3000-1300 BC) in what is now northern Syria, dramatic changes occurred in the size and distribution of settlements as successive populations coalesced and dispersed around shifting, urban centers. The dynamics of regional interaction were altered as th…
"Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academ…
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the man…
This book draws on a wide range of scientific research on the contribution that insects make to ecosystems, diets, food security and livelihoods in both developed and developing countries.
Abstract: Canned foods constitute a sizable portion of the American diet. They are stable, do not require refrigeration, and are easily transported. Canning allows the consuming public to have a varied, nutritious diet during all seasons and in all geographical locations. The ma…
Sheep and goats are farmed throughout the world for meat, fibre, milk and leather. These small ruminants are very susceptible to external parasites, which has significant implications for their health and welfare as well as the quality and value of the end products for which the…
