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

Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of f

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu