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ISBN
1 84569 806 1
Published
April 2010
Price
£165.00 / US$280.00 / €200.00
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Improving the safety and quality of milk: Improving quality in milk products (Volume 2)
Griffiths
Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the pr... more...
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ISBN
Published
April 2010
Price
£300.00 / US$510.00 / €360.00
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Improving the safety and quality of milk (two Volume Set)
Griffiths
Website Exclusive - Special price for both volumes.
This price is only available on print version and orders placed through our website. The special offer price can not be ... more...
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ISBN
1 84569 438 4
Published
April 2010
Price
£165.00 / US$280.00 / €200.00
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Improving the safety and quality of milk: Milk production and processing (Volume 1)
Griffiths
Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the pr... more...
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ISBN
1 84569 465 1
Published
October 2009
Price
£180.00 / US$305.00 / €215.00
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Dairy-derived ingredients: Food and nutraceutical uses
Corredig
Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredie... more...
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ISBN
1 84569 243 8
Published
September 2008
Price
£185.00 / US$315.00 / €220.00
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Chilled foods: A comprehensive guide (Third edition)
Brown
The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the stan... more...
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ISBN
1 84569 151 2
Published
August 2007
Price
£200.00 / US$340.00 / €240.00
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Understanding and controlling the microstructure of complex foods
McClements
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopi... more...
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ISBN
1 84569 060 5
Published
June 2007
Price
£155.00 / US$265.00 / €185.00
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Cheese problems solved
McSweeney
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during c... more...
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ISBN
1 84569 153 9
Published
May 2007
Price
£170.00 / US$290.00 / €205.00
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Functional dairy products (Volume 2)
Saarela
Dairy products have a prominent position in the development of functional foods. As understanding of the health benefits of dairy products increases and consumer awareness of these health benefits gro... more...
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ISBN
Published
May 2007
Price
£300.00 / US$510.00 / €360.00
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Functional dairy products (Two Volume Set)
Mattila-Sandholm, Saarela
Website Exclusive - Special price for both volumes.
This price is only available on print version and orders placed through our website. The special offer price can not be ... more...
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ISBN
1 84569 007 9
Published
April 2007
Price
£180.00 / US$305.00 / €215.00
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Improving the flavour of cheese
Weimer
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently... more...
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ISBN
1 84569 213 6
Published
March 2007
Price
£225.00 / US$380.00 / €270.00
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Tamime and Robinson's Yoghurt: Science and technology (Third edition)
Tamime, Robinson
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been comple... more...
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ISBN
1 85573 676 4
Published
July 2003
Price
£175.00 / US$300.00 / €210.00
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Dairy processing: Improving quality
Smit
The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality rev... more...
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ISBN
1 85573 584 9
Published
February 2003
Price
£165.00 / US$280.00 / €200.00
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Functional dairy products (Volume 1)
Mattila-Sandholm, Saarela
Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in the field, and with a distinguished international team of contributors, this m... more...
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ISBN
1 85573 412 5
Published
June 2000
Price
£150.00 / US$255.00 / €180.00
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Managing frozen foods
Kennedy
The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low quality convenience food and freezing is no... more...
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ISBN
1 85573 775 2
Published
September 1994
Price
£145.00 / US$245.00 / €175.00
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Biochemistry of milk products
Andrews, Varley
Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other food... more...
Reprinting – not in stock at present
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ISBN
1 85573 278 5
Published
January 1991
Price
£145.00 / US$245.00 / €175.00
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Feta and related cheeses
Tamime, Robinson
This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensi... more...
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