Fats in Food Technology
Technology of Cheesemaking
Environmental Contaminants in Food
Edited By Kanes K Rajah
December 20, 2001
Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter....
Edited By Barry A. Law
December 20, 1999
This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the processTechnology of Cheesemaking discusses the ...
Edited By Colin Moffat, Kevin J. Whittle
March 29, 1999
Written by respected scientists from around the world, Environmental Contaminants in Food presents examples of research activities devoted to ensuring that the input of contaminants into foods is minimized. Chapters detail methods of modern instrumental analysis with specific analytes, with risk ...
Edited By David H. Watson
March 19, 1998
Natural toxicants, for which there is no standard definition, are generally understood to be chemicals with potentially toxic effects on human beings as a result of their natural occurrence in food. Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants ...