TY  - BOOK
AU  - Campbell-Platt,Geoffrey
ED  - International Union of Food Science and Technology.
TI  - Food science and technology
SN  - 9780632064212 (hardback : alk. paper)
AV  - TP370 .F629 2009
U1  - 664 22
PY  - 2009///
CY  - Chichester, West Sussex, U.K., Ames, Iowa, Wiley-Blackwell
PB  - [Oakville, Ont.], IUFoST
KW  - Food industry and trade
KW  - Biotechnology
KW  - Food Technology
KW  - Food Industry
KW  - Nutritional Physiological Phenomena
KW  - sears
KW  - Food industry
N1  - Includes bibliographical references and index; Food chemistry / Richard A. Frazier -- Food analysis / Heinz-Dieter Isengard and Dietmar Breithaupt -- Food biochemistry / Brian C. Bryksa and Rickey Y. Yada -- Food biotechnology / Cherl-Ho Lee -- Food microbiology / Tim Aldsworth, Christine E.R. Dodd, and Will Waites -- Numerical procedures / R. Paul Singh -- Food physics / Keshavan Niranjan and Gustavo Fidel Gutiérrez-López -- Food processing / Jianshe Chen and Andrew Rosenthal -- Food engineering / R. Paul Singh -- Food packaging / Gordon L. Robertson -- Nutrition / C. Jeya Henry and Lis Ahlström -- Sensory evaluation / Herbert Stone and Rebecca N. Bleibaum -- Statistical analysis / Herbert Stone and Rebecca N. Bleibaum -- Quality assurance and legislation / David Jukes -- Regulatory toxicology / Gerald G. Moy -- Food business management : principles and practice / Michael Bourlakis, David B. Grant, and Paul Weightman -- Food marketing / Takahide Yamaguchi -- Product development / Ray Winger -- Information technology / Sue H.A. Hill and Jeremy D. Selman -- Communication and transferable skills / Jeremy D. Selman and Sue H.A. Hill
N2  - "This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide." "Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organisations." "Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally; Essential information for all professionals in the food industry worldwide; Chapters written by authoritative, internationally respected contributing authors; A must-have reference book for libraries in every university, food science and technology research institute, and food company globally; Additional resources published on the book's web site."--BOOK JACKET
ER  -