Brough's Books - Food Science

Food Science

Books on Agricultural Sciences
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Fast Food Nation: The Dark Side of the All-American Meal
by Eric Schlosser
Paperback from HarperCollins
 
Food for Fifty (11th Edition)
by Mary Molt
Hardcover from Prentice Hall
 
ServSafe Coursebook, Second Edition
by National Restaurant Association Educational Found
Paperback from John Wiley & Sons
 
Handbook of Package Engineering, Third Edition
by Joseph F. Hanlon, Robert J. Kelsey, Hallie E. Forcinio
Hardcover from CRC Press
 
ServSafe Essentials, Second Edition (with the Scantron Certification Exam Form)
by National Restaurant Association Educational Found
Paperback from John Wiley & Sons
 
Knowing and Making Wine
by Emile Peynaud, Alan F. G. Spencer
Hardcover from Interscience
24 October, 1984
 
The Oxford Companion to Food
by Alan Davidson, Soun Vannithone
Hardcover from Oxford Press
 
Coffee Flavor Chemistry
by Ivon Flament
Hardcover from John Wiley & Sons
 
Scientific Farm Animal Production: An Introduction to Animal Science (7th Edition)
by Robert W. Taylor, Tom G. Field
Hardcover from Prentice Hall
 
Webster's New World Dictionary of Culinary Arts (Trade Version) (2nd Edition)
by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky
Paperback from Prentice Hall
 
Principles and Practices of Winemaking
by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee
Hardcover from Kluwer Academic Publishers
 
Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations (4th Edition)
by James Keiser, Frederick J. DeMicco, Robert N. Grimes
Hardcover from Prentice Hall
 
Ultrafiltration and Microfiltration Handbook, Second Edition
by Munir Cheryan
Hardcover from CRC Press
 
Nutrition for Foodservice and Culinary Professionals
by Karen Eich Drummond, Lisa M. Brefere
Hardcover from John Wiley & Sons
 
Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
by Ray Daniels
Paperback from Brewers Publications
 
Brewery Planner: A Guide to Opening and Running Your Own Small Brewery
by Brewers Publications, Elizabeth Gold, Kim Adams
Paperback from Brewers Publications
 
The Science of Cooking
by Peter Barham
Hardcover from Springer Verlag
 
Fenaroli's Handbook of Flavor Ingredients, Fourth Edition
Fenaroli's Handbook of Flavor Ingredients, Fourth Edition
by Giovanni Fenaroli, George A. Burdock
Hardcover from CRC Press

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Food Analysis
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
 
Oz Clarke's New Wine Atlas: Wines and Wine Regions of the World
by Oz Clarke
Hardcover from Harcourt
 
Basic Butchering of Livestock & Game
by John J., Jr. Mettler, Elayne Sears
Paperback from Storey Books
1989
 
The Handbook of Enology: Microbiology of Wine, Volume 2, The Chemistry of Wine Stabilisation and Treatments
by Pascal Ribéreau-Gayon, Y. Glories, A. Maujean, Denis Dubourdieu, Pascal Ribereau-Gayon, D. Dubourdieu, A. Maugean
Hardcover from John Wiley & Sons
 
Quantity Food Purchasing (5th Edition)
by Lendal H. Kotschevar, Richard Donnelly
Hardcover from Prentice Hall
 
The HACCP Food Safety Manual
by Joan K. Loken
Paperback from John Wiley & Sons
 
Microorganisms in Foods 7: Microbiological Testing in Food Safety Management
by International Commission for the Microbiological Specifications of Foo, Icmsf
Hardcover from Plenum Pr
 
Physical Chemistry of Foods (Food Science and Technology, Vol 121)
by Pieter Walstra
Hardcover from Marcel Dekker

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Foodservice Organizations: A Managerial and Systems Approach
by Marian C. Spears
Hardcover from Prentice Hall
 
Design and Equipment for Restaurants and Foodservice : A Management View
by Costas Katsigris, Chris Thomas
Hardcover from John Wiley & Sons
 
Food Politics: How the Food Industry Influences Nutrition and Health (California Studies in Food and Culture)
by Marion Nestle
Hardcover from University of California Press
 
Foodservice Profitability: A Control Approach (2nd Edition)
by Edward Sanders, Timothy Hill
Paperback from Prentice Hall
 

 
 
 
 
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