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The Quality of Foods and Beverages
Language: en
Pages: 472
Authors: American Chemical Society. Division of Agricultural and Food Chemistry
Categories: Business & Economics
Type: BOOK - Published: 1981 - Publisher:

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"A visual and musical hymn of praise to what Andrés Segovia describes as 'the pride, strength, and reverence of the Spanish soul.' That soul is exhibited throu
The Quality of Foods and Beverages V1
Language: en
Pages: 462
Authors: George Charalambous
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier

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The Quality of Foods and Beverages, Volume I: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Gr
Sensory Analysis for Food and Beverage Quality Control
Language: en
Pages: 400
Authors: David Kilcast
Categories: Technology & Engineering
Type: BOOK - Published: 2010-05-24 - Publisher: Elsevier

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Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory qu
Chemical Deterioration and Physical Instability of Food and Beverages
Language: en
Pages: 820
Authors: Leif H Skibsted
Categories: Technology & Engineering
Type: BOOK - Published: 2010-04-23 - Publisher: Elsevier

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For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations
Advances in Fermented Foods and Beverages
Language: en
Pages: 587
Authors: Wilhelm Holzapfel
Categories: Technology & Engineering
Type: BOOK - Published: 2014-09-20 - Publisher: Elsevier

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Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews