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2006, ISBN 1405127023, x, 228
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions... 
Produits de boulangerie-pâtisserie | Baked products | Methods | Baking | Cooking
Book
2009, 2nd ed., Microbiology handbook., ISBN 1847559824, xiv, 297
Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high... 
Microbiology | Preservation | Microbiologie | Quality | Qualité | Viande | Conservation | Meat
Book
2009, 3rd ed., Microbiology handbook., ISBN 9781847559432, xiii, 173
Book
2004, ISBN 9780195169607, 269
From mad cows to McDonaldization to genetically modified maize, European food scares and controversies at the turn of the millennium provoked anxieties about... 
Inspection | Horticultural products industry | Horticultural products | International cooperation | Government policy | Produce trade | Industry & industrial studies | Food adulteration and inspection
eBook
2011, 1. Aufl., Tribology series, ISBN 0470741589, xii, 216
Due to the rise in petroleum prices as well as increasing environmental concerns, there is a need to develop biochemicals and bioproducts that offer realistic... 
General | TECHNOLOGY | Vegetable oils as fuel | Lubricating oils | Biomass energy | Plant biotechnology
Book
2007, ISBN 9780387329789, xi, 382
A complete discussion of product development in the pharmaceutical and biotechnology industries from discovery, to product launch, through life cycle... 
Biotechnology | Research | Drug development | New products | Pharmacology/Toxicology | Biomedicine
Book
2009, ISBN 9780387713267, x, 419
There is little doubt that today's food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with... 
Composition | Additifs | Food additives | Aliments | Viande | Meat | Industrial chemistry & manufacturing technologies | Chemistry | Food Science
Book
Circulation, ISSN 0009-7322, 06/2019, Volume 139, Issue 25, pp. 2835 - 2845
Journal Article
2016, Fermented foods and beverages series, ISBN 1466577975, Volume 6, xxix, 714
Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the... 
Dairy products | Microbiology | Fermented milk | Food | Nutraceuticals & Functional Foods | Dairy Science | Processing | Dairy processing
Book
2010, Contemporary food engineering series, ISBN 1420086065, xxxiv, 721
Book