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Beverages eBooks
You have selected the subject of Beverages.
The eBooks in this subject are listed below.
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RESULTS: 41 to 50 of 130
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Food and Beverage Cost Control, Second Edition
By: Miller, Jack E.; Hayes, David K.; Dopson, Lea R.
Published by: John Wiley & Sons, Inc.
The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.
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Price: $75.00
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Food Biochemistry and Food Processing
By: Hui, Y. H. (ed.); Nip, Wai-Kit (ed.); Nollet, Leo M.L. (ed.)
Published by: Wiley-Blackwell
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professi
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Price: $259.99
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Food Engineering Aspects of Baking Sweet Goods
By: Sumnu, Servet Gulum
Published by: CRC
Explaining baking from an engineering perspective, this volume covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking.
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Price: $169.95
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Food for Health in the Pacific Rim
By: Whitaker, John R. (ed.)
Published by: Wiley-Blackwell
There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food Processing and Engineering; Antioxidants in Foods; Nutrition and Food Science; Food Safety; Sensory Science of Foods; and Food Biotechnology. Many of the chapters are exceptional in the quality and depth of science and state-of-the-art instrumentation and techniques used in the experimentation. There is literally a gold mine of new information available in this book, not only for healthful foods for the Pacific Rim but for many other areas as well.
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Price: $149.99
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Food Product Development
By: Side, Catherine (ed.)
Published by: Wiley-Blackwell
Improve your product development success ratio!. This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist's knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing. A case study and several short case history lessons illuminate product development from perspectives that include consumer and marketing needs, manufacturing ramifications, communication issues, food safety systems, shelf life techniques, and distribution elements.
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Price: $105.99
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Food Safety
By: Sheridan, James
Published by: Wiley-Blackwell
One of the recent developments in regard to food safety is the legal change that consumers have a right to be sold safe food and that the primary producer is now part of the process which must guarantee the delivery of safe products
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Price: $94.99
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Food Safety
By: McElhatton, Anna (ed.); Marshall, Richard J. (ed.)
Published by: Springer
The first volume of the "ISEKI-Food Book" series, this book discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of micro-organisms and process safety.
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Price: $104.00
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Food Safety
By: Sherrow, Victoria
Published by: Chelsea House Publishers
Examines the factors that influence the debate on food poisoning, such as scientific research, politics, and economics, giving equal weight to each argument in a manner both objective and engaging.
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Price: $32.95
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Food-Related Innovation
By: Moughan, Paul J (ed.); Bruhn, Christine M (ed.); Mercure, Judith L (ed.)
Published by: eContent Management, Pty Ltd
Innovation in the food industry is a tough game, played out in an often tense arena where the regulations that aim to ensure our foods are safe and healthy are applied to scientific and technological developments, against an often contradictory backdrop of consumer concerns, worries and perceptions. Successful food-related innovations are the products of the tension between these forces.
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Price: $110.00
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RESULTS: 41 to 50 of 130
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