| Author | : Guđmundur Stefánsson |
| File Size | : 45,6 Mb |
| Publisher | : Nordic Council of Ministers |
| Language | : English |
| Release Date | : 05 May 1995 |
| ISBN | : 9291207551 |
| Pages | : 76 pages |
Download or read online Ripening of Spice salted Herring written by Guđmundur Stefánsson, published by Nordic Council of Ministers which was released on 1995. Get Ripening of Spice salted Herring Books now! Available in PDF, ePub and Kindle.
Get BookDownload or read online Salting and Ripening of Herring written by Henrik Hauch Nielsen, published by Nordic Council of Ministers which was released on 1999. Get Salting and Ripening of Herring Books now! Available in PDF, ePub and Kindle.
Get BookHui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and
Get BookAdvances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to
Get BookDownload or read online Handbook of Food Science Technology and Engineering written by Yiu H. Hui,J. D. Culbertson, published by CRC Press which was released on 2006. Get Handbook of Food Science Technology and Engineering Books now! Available in PDF, ePub and Kindle.
Get BookDownload or read online Utilization and Marketing of Baltic Herring written by Anonim, published by Nordic Council of Ministers which was released on 1995. Get Utilization and Marketing of Baltic Herring Books now! Available in PDF, ePub and Kindle.
Get BookPackaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and
Get BookThe 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 professionals to create this indispensable reference and text on food biochemistry and
Get Book