This book gathers contributors who are leading international authors, and whose multidisciplinary work in applied mathematics, and animal and human experiments are at the forefront of using time serie
The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimensio
The Definitive Reference for Food Scientists & EngineersCompletely revised and thoroughly updatedMany new entries written by top expertsExpanded coverage by 40 percent375 illustrations100 tablesHi
The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that a
