Food Science
Food Science Books
Listed below are our books relating to Food Science.Food Science Books
EU Policy for Agriculture, Food and Rural Areas
Author(s): Arie Oskam, Gerrit Meester and Huib SilvisPublished: 2010
Welfare of Production Animals: Assessment and Management of Risks
Edited by: Frans J.M. Smulders and Bo AlgersPublished: 2009
New Country Cook - A Twenty-First Century Look at British Cuisine
Author (s): J C Jeremy Hobson and Philip WattsPublished: 2009
Fishery Products: Quality, Safety and Authenticity
Author(s): Edited by Hartmut Rehbein & Jorg OehlenschlagerPublished: 2009
Aspergillus in the Genomic Era
Author(s): Edited by János Varga and Robert A. SamsonPublished: 2008
Ethics and the Politics of Food
Author(s): Matthias Kaiser and Marianne Elisabeth LienPublished: 2007
Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetables, Volume 2
Author(s): Edited by Y. H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, William J. Hurst, Leo M.L. Nollet, PhD, Eyal Shimoni, Nirmal Sinha, Erika B. Smith, Somjit Surapat, Alan Titchenal & Fidel ToldráPublished: 2007
Handbook of Meat, Poultry and Seafood Quality
Author(s): Edited by Leo M.L. Nollet, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee & Y. H. HuiPublished: 2007
52nd International Congress of Meat Science and Technology
Author(s): Edited by Declan Troy, Rachel Pearce, Briege Byrne and Joseph KerryPublished: 2006
