This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal rese

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products bec