Food Science, Technology and Nutrition e-book Collection www.woodheadpublishingonline.com/Food
The Food Science, Technology and Nutrition Collection is widely-admired for its quality, breadth and depth, with exclusive content commissioned to fulfil the market requirements. All Woodhead Publishing books offer a balance of core research and practical application to the chosen specialist field. The e-book collection features accessible key research and searchable extensive coverage of all food science disciplines and is already an invaluable resource to both academia and industry. Subject areas • Contaminants and additives
• Environmental technology and management
• Managing safety
• Chilled/frozen and dairy products
• Pathogens and mycotoxins
• Cereal products and snack foods
• Food properties
• Chocolate and confectionery
• Measurement and control • Thermal processing technologies • Non-thermal processing technologies • Packaging • Functional foods and nutrition • Food consumers and product development
• Meat, fish and eggs • Fruit and vegetables • Beverages • Ingredients • Dictionaries and other references • Lipids (Including the Oily Press Series)
‘Woodhead’s series in Food Science, Technology and Nutrition now numbers over 200 volumes and constitutes an enormous resource for those interested in science, technology and safety of food.’ Professor Martin R Adams, University of Surrey, UK
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