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Bakery Products Science and Technology
  • Language: en
  • Pages: 776

Bakery Products Science and Technology

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread produ...

Encyclopedia of food science and technology
  • Language: en
  • Pages: 762

Encyclopedia of food science and technology

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Medical Terminology Basics
  • Language: en
  • Pages: 450

Medical Terminology Basics

Medical Terminology Basics: Programmed Instruction is a straightforward text that utilizes a personalized and programmed instruction approach to learning medical terminology. This indispensible resource is perfect for use in an educational setting or for self-paced study. The programmed instruction approach encourages students to learn medical terminology through a word-building block format that emphasizes retention through repetition. This block format allows students to develop their knowledge, assess what they've learned, gain immediate feedback, and then move on to the next block. Medical Terminology Basics: Programmed Instruction includes end-of-chapter practice exercises, as well as case histories and alternative activities in order to mark progress and reinforce mastery of content. This essential text with helpful online resources is highly accessible for all health care students, offering a wealth of valuable information at an attractive price. Companion Web site: Additional interactice learning tools are available online for students and instructors.

Essential Medical Terminology
  • Language: en
  • Pages: 350

Essential Medical Terminology

Essential Medical Terminology, Fourth Edition is included in the 2015 edition of the essential collection of Doody s Core Titles. Essential Medical Terminology, Fourth Edition is updated with a new full-color design as well as new and revised terms and definitions. The Fourth Edition includes more than 200 full-color photos, illustrations, and tables to enhance key points and aid comprehension. This best-selling introduction to medical terminology is based on the body-systems method and is flexible enough to be used in traditional or self-instructional course formats. Suited for students of all levels in the health professions, this accessible text provides the appropriate amount of detail n...

Handbook of Fruits and Fruit Processing
  • Language: en
  • Pages: 697

Handbook of Fruits and Fruit Processing

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Handbook of Vegetables and Vegetable Processing
  • Language: en
  • Pages: 776

Handbook of Vegetables and Vegetable Processing

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition ...

Plant Sanitation for Food Processing and Food Service, Second Edition
  • Language: en
  • Pages: 1386

Plant Sanitation for Food Processing and Food Service, Second Edition

  • Type: Book
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  • Published: 2014-12-16
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  • Publisher: CRC Press

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.

Foodborne Disease Handbook, Second Edition,
  • Language: en
  • Pages: 536

Foodborne Disease Handbook, Second Edition,

  • Type: Book
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  • Published: 2000-10-13
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  • Publisher: CRC Press

A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.

Handbook of Enteral and Parental Feedings
  • Language: en
  • Pages: 994

Handbook of Enteral and Parental Feedings

This is the only reference to bring together complete descriptions for all of the major enteral and parenteral products manufactured and distributed in the United States. Classifying enteral products according to specific characteristics, the book provides healthcare professionals easy access to detailed information on all formulas while offering comparisons of each product listed within a classification. The book includes numerous tables, plus cross-references arranged by product, manufacturer, classification, and patient or dietary needs.

Food Materials Science
  • Language: en
  • Pages: 616

Food Materials Science

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.