The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical

An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' b

Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science educa

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in th

Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of t