Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and i

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Cons

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-sof

This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly i