ServSafe
Coursebook, Second Edition by National Restaurant Association Educational Found
Paperback from John Wiley & Sons
Book Published: 22 February, 2002
Principles
and Practices of Winemaking by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E.
Kunkee
Hardcover from Kluwer Academic Publishers
Book Published: 15 January, 1996
Food
Analysis by Suzanne S. Nielsen, Piers Paul Read
Book Description: The first and second editions of Food Analysis were
widely adopted for teaching the subject of Food Analysis and were found
useful in the food industry. The third edition has been revised and updated
for the same intended use, and is being published with an accompanying
laboratory manual. Food Analysis, Third Edition, has a general information
section that includes governmental regulations related to food analysis,
sampling, and data handling as background chapters. The major sections
of the book contain chapters on compositional analysis and on chemical
properties and characteristics of foods. A new chapter is included on agricultural
biotechnology (GMO) methods of analysis. Large sections on spectroscopy,
chromatography, and physical properties are included. All topics covered
contain information on the basic principles, procedures, advantages, limitation,
and applications. This book is ideal for undergraduate courses in food
analysis and also is an invaluable reference to professions in the food
industry.
Hardcover from Plenum Pr
Book Published: July, 2003
