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…
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…
Abstract: A survey of toxic components found in animal foodstuffs includes toxicants occurring naturally, food additives, pesticide residues, and other chemical contaminants accidentally or intentionally introduced by man. Four categories of animal foods are considered: meat and…
"This volume is the first in an important series of texts dealing with major food product groups. Milk and Milk Products integrates the fundamental disciplines of food science such as chemistry and microbiology, with processing technology and product-related aspects such as crit…
Abstract: This book provides general information about food aroma research as a new part of food chemistry and nutrition and its rapid development. The various aspects of aroma and flavor are reviewed in short summarized form. Terms and definitions, technological, legislative an…
