E-kitap

The book mainly includes the following parts, the structure and physicochemical properties of chondroitin sulfate, separation and purification process and analysis and inspection strategy; …

This book discusses the role of microorganism examination in food safety management system. It describes how to use risk assessment and risk management when formulating targets to control foodborne …

This book introduces the modern processing technology and its application in the development and improvement of new foods to meet the growing demand of consumer for product quality and safety. The …

This book is divided into four parts. The first part introduces the structure, purification and analytical method of steviol glycoside. The second part introduces the production and quality control …

Based on the theory of flavor chemistry, the book combines the latest research progress and results in the field of aquatic products processing, mainly introduces the flavor components of the raw …

The handbook is divided into three parts, namely, overview, monograph and appendix. The recorded varieties of food additives approved by China are specially written up to the new varieties of food …

The book introduces the secret files of the family members of food additives, people’s misunderstanding of food additives causes panic, related knowledge of food additives, …

The book covers more than 500 food of raw materials of health food, including homonemeae, wild vegetables, flowers and plants and pollen, etc.. Nutrition data in the component table include more than …

This book is based on the current development of starch and starch deep processing industry, combining with the current needs of the reform of teaching content and system in applied colleges and …

The book is divided into five parts, including the key to improving the water and energy use management in food processing, assessment of water consumption and energy consumption and design …