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Bender's dictionary of nutrition and food technology / David A Bender
Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub, 2006
550 tr.
Ký hiệu phân loại (DDC): 641.03
This classic book provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology, nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data.
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2
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Bioenhancement and fortification of foods for a healthy diet / Octavio Paredes-López...[et al] (editor)
Boca Raton, FL : CRC Press, 2023
357 pages. : illustrations ; cm.
Ký hiệu phân loại (DDC): 664.8
Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. This book covers the technological and nutritional aspects of the compositions of cereals, dairy products, vegetables and fruits. It demonstrates developments in food technology and reviews current knowledge in the processing and bioenhancement of food
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3
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Lawrie's meat science / R. A. Lawrie, David Ledward
Boca Raton, FL, Cambridge, England : CRC Press ; Woodhead Publishing, 2006
461 pages : illustrations (some color) ; 24 cm.
Ký hiệu phân loại (DDC): 664.93
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industryDiscusses the importance of biochemistry in production, storage and processing of meatIncludes significant advances in meat and meat biochemistry
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Starting Your Own : Wine Business / W. C. Morris
Cincinnati, OH : The University of Tennessee, [Unknown]
50 p.
Ký hiệu phân loại (DDC): 641.2
You have been making wine in your base ment for several years and routinely receive accolades on how good your homemade wine tastes. Now you are trying to decide if you should start your own vineyard and build a commercial winery. What are the factors that you should consider in starting a winery and a vine yard? There are many aspects to consider in starting a winery. One of the first considerations should be where to get grapes and what kind of wine to make. You also need to familiarize yourself with the various regulations and governing bodies that regulate the industry.
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