Food industry and trade.

Business plans handbook.a compilation of actual business plans developed by small businesses throughout North America /Volume 6 by: (Electronic resources)

Business plans handbook.a compilation of actual business plans developed by small businesses throughout North America /Volume 9 by: (Electronic resources)

Business plans handbook.a compilation of actual business plans developed by small businesses throughout North America /Volume 13 by: (Electronic resources)

The business of foodencyclopedia of the food and drink industries / by: (Electronic resources)

Food supply chain managementissues for the hospitality and retail sectors / by: (Electronic resources)

Global issues in food science and technology by: (Electronic resources)

Food science and food biotechnology by: (Electronic resources)

Food processingprinciples and applications / by: (Electronic resources)

Halal food production by: (Electronic resources)

Phenolics in food and nutraceuticals by: (Electronic resources)

Physical properties of lipids by: (Electronic resources)

Physical chemistry of foods by: (Electronic resources)

Food protein analysisquantitative effects on processing / by: (Electronic resources)

Food emulsions by: (Electronic resources)

Extraction optimization in food engineering by: (Electronic resources)

Food plant economics by: (Electronic resources)

Transport phenomena in food processing by: (Electronic resources)

Measurement and control in food processing by: (Electronic resources)

Engineering and food for the 21st century by: (Electronic resources)

Unit operations in food engineering by: (Electronic resources)

Functional foodsbiochemical and processing aspects / by: (Electronic resources)

Engineering properties of foods by: (Electronic resources)

Chemical and functional properties of food lipids by: (Electronic resources)

Food, consumers, and the food industrycatastrophe or opportunity? / by: (Electronic resources)

Processing foodsquality optimization and process assessment / by: (Electronic resources)

Food engineering interfaces by: (Electronic resources)

Introduction to food process engineering by: (Electronic resources)

Between the local and the globalconfronting complexity in the contemporary agri-food sector / by: (Electronic resources)

The coming faminethe global food crisis and what we can do to avoid it / by: (Electronic resources)

Food properties handbook by: (Electronic resources)

Engineering aspects of thermal food processing by: (Electronic resources)

Extracting bioactive compounds for food productstheory and applications / by: (Electronic resources)

An integrated approach to new food product development by: (Electronic resources)

Innovation in food engineeringnew techniques and products / by: (Electronic resources)

The future of food businessthe facts, the impacts and the acts / by: (Electronic resources)

Experiments in unit operations and processing of foods by: (Electronic resources)

Computer vision technology in the food and beverage industries by: (Electronic resources)

Food processing technologyprinciples and practice / by: (Electronic resources)

Novel thermal and non-thermal technologies for fluid foods by: (Electronic resources)

Food processingrecent developments / by: (Electronic resources)

Chemical, biological, and functional aspects of food lipids by: (Electronic resources)

Instant controlled pressure drop (D.I.C.) in food processingfrom fundamental to industrial applications / by: (Electronic resources)

Biosystems engineeringbiofactories for food production in the XXI century / by: (Electronic resources)

Vacuum drying for extending food shelf-life by: (Electronic resources)

Instrumental assessment of food sensory quality :a practical guide by: (Electronic resources)

Advances in food science and technology by: (Language materials, printed)

Sustainable food processing by: (Language materials, printed)

Manufacturing yogurt and fermented milks by: (Language materials, printed)

Introduction to food engineering by: (Electronic resources)

High pressure fluid technology for green food processing by: (Electronic resources)

Minimally processed foodstechnologies for safety, quality, and convenience / by: (Electronic resources)

Balancing on a planet :the future of food and agriculture by: (Electronic resources)

Microbiological research and development for the food industry by: (Electronic resources)

Food scienceresearch and technology / by: (Electronic resources)

The future of food businessthe facts, the impacts, the acts / by: (Electronic resources)

Food practices in transitionchanging food consumption, retail and production in the age of reflexive modernity / by: (Electronic resources)

Labor relations in globalized food by: (Electronic resources)

Ozone in food processing by: (Electronic resources)

Conventional and advanced food processing technologies by: (Electronic resources)

Handbook of sustainability for the food sciences by: (Electronic resources)

Nutraceutical and Functional Food Processing Technology by: (Electronic resources)

Food processing :principles and applications by: (Electronic resources)

Microencapsulation in the food industrya practical implementation guide / by: (Electronic resources)

Processing and impact on active components in food by: (Electronic resources)

Emerging technologies for food processing by: (Electronic resources)

Water stress in biological, chemical, pharmaceutical and food systems by: (Electronic resources)

High pressure processing of foodprinciples, technology and applications / by: (Electronic resources)

Traditional foodsgeneral and consumer aspects / by: (Electronic resources)

Fermentation processes engineering in the food industry by: (Electronic resources)

The feeding of nationsredefining food security for the 21st century / by: (Electronic resources)

Integrated membrane operations in the food production by: (Electronic resources)

Alternative food networksknowledge, practice, and politics / by: (Electronic resources)

Essential oils in food preservation, flavor and safety by: (Electronic resources)

The chemistry of thermal food processing procedures by: (Electronic resources)

Communication practices in engineering, manufacturing, and research for food and water safety by: (Electronic resources)

Handbook of plant food phytochemicalssources, stability and extraction / by: (Electronic resources)

Introduction to food manufacturing engineering by: (Electronic resources)

Impact of food processing on anthocyanins by: (Electronic resources)

Engineering foods for bioactives stability and delivery by: (Electronic resources)

New perspectives on food blanching by: (Electronic resources)

International farm animal, wildlife and food safety law by: (Electronic resources)

Fixing the food systemchanging how we produce and consume food / by: (Electronic resources)

Agri-food supply chain managementbreakthroughs in research and practice / by: (Electronic resources)

Supply chain management for sustainable food networks by: (Electronic resources)

Modifying food texture.Volume 1,Novel ingredients and processing techniques by: (Electronic resources)

Modifying food texture.Volume 2,Sensory analysis, consumer requirements and preferences by: (Electronic resources)

The microwave processing of foods by: (Electronic resources)

Emulsions by: (Electronic resources)

Fast FoodThe Good, the Bad and the Hungry / by: (Electronic resources)

Confectionery science and technology by: (Electronic resources)

Food truths from farm to table25 surprising ways to shop & eat without guilt / by: (Electronic resources)

Food science and nutritionbreakthroughs in research and practice / by: (Electronic resources)

Innovations in technologies for fermented food and beverage industries by: (Electronic resources)

Quantitative microbiology in food processingmodeling the microbial ecology / by: (Electronic resources)

Essential oils in food processingchemistry, safety and applications / by: (Electronic resources)

Control of salmonella and other bacterial pathogens in low-moisture foods by: (Electronic resources)

Emulsion-based systems for delivery of food active compoundsformation, application, health and safety / by: (Electronic resources)

Fundamentals of food process engineering by: (Electronic resources)

Alternative food networksan interdisciplinary assessment / by: (Electronic resources)

The study of food, tourism, hospitality and events21st-century approaches / by: (Electronic resources)

Ursula Oswald Springpioneer on gender, peace, development, environment, food and water / by: (Electronic resources)

Production planning, modeling and control of food industry processes by: (Electronic resources)

Electrolyzed water in foodfundamentals and appplications / by: (Electronic resources)

Green bio-processesenzymes in industrial food processing / by: (Electronic resources)

Adapting high hydrostatic pressure (HPP) for food processing operations / by: (Electronic resources)

Advances in food processing technology by: (Electronic resources)

Physical-chemical properties of foods :new tools for prediction / by: (Electronic resources)

Food processing technology :principles and practice / by: (Electronic resources)

Quality systems in the food industry by: (Electronic resources)

Reformulation as a strategy for developing healthier food productschallenges, recent developments and future prospects / by: (Electronic resources)

Chemistry and hygiene of food gases by: (Electronic resources)

Processing of foods and biomass feedstocks by pulsed electric energy by: (Electronic resources)

Impact of nanoscience in the food industry by: (Electronic resources)

Ultrasoundadvances in food processing and preservation / by: (Electronic resources)

The pursuit of food well-beingthe mechanisms behind consumers' food well-being, and their relevance for food retailing and marketing / by: (Electronic resources)

Food supply chains in citiesmodern tools for circularity and sustainability / by: (Electronic resources)

Sustainable development and communication in global food networkslessons From India / by: (Electronic resources)

Design thinking for food well-beingthe art of designing innovative food experiences / by: (Electronic resources)

Food safety and quality systems in developing countries.Volume III,Technical and market considerations by: (Electronic resources)

Greening food and beverage serviceoperations & management / by: (Electronic resources)

Thermodynamics of phase equilibria in food engineering by: (Electronic resources)

Nutrition, food markets and agricultureeconomic issues against the background of globalization / by: (Electronic resources)

Sustainable agrifood systemscase studies in transitions towards sustainability from France and Brazil / by: (Electronic resources)

Food science and technologytrends and future prospects / by: (Electronic resources)

Retention of bioactives in food processing by: (Electronic resources)

Engineering principles for food process and product realization by: (Electronic resources)

Nonthermal processing in agri-food-bio sciencessustainability and future goals / by: (Electronic resources)

Conceptualizing plant-based nutritionbioresources, nutrients repertoire and bioavailability / by: (Electronic resources)

Industrial hempfood and nutraceutical applications / by: (Electronic resources)

Plant extractsapplications in the food industry / by: (Electronic resources)

Advances in sea cucumber processing technology and product development by: (Electronic resources)

Advances in food applications for high pressure processing technology by: (Electronic resources)

Nontraditional applications of ultra-high-pressure technology in agricultural products processing by: (Electronic resources)

Physics in the kitchen by: (Electronic resources)