Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technolo

Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms o

For nearly a century, scientific advances have fueled progress in U.S. agriculture to enable American producers to deliver safe and abundant food domestically a

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation

The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource