Food science and technology / 
edited by Geoffrey Campbell-Platt 
 - Chichester, West Sussex, UK ;  Ames, Iowa :  Wiley-Blackwell,  2009 
 - xi, 508 p. :  ill. ;  28 cm. 
<br/><br/>Includes bibliographical references and index 
<br/><br/>Food chemistry / Richard Frazier -- Food analysis / Heinz-Dieter Isengard and Dietmar Breithaupt -- Food biochemistry / Rickey Yada and Brian Bryksa -- Food biotechnology / Cherl-Ho Lee -- Food microbiology / Tim Aldsworth, Christine E.R. Dodd, and Will Waites -- Numerical procedures / Paul Singh -- Food physics / Keshavan Niranjan and Gustavo Fidel Gutiérrez-López -- Food processing / Jianshe Chen and Andrew Rosenthal -- Food engineering / Paul Singh -- Food packaging / Gordon Robertson -- Nutrition / Jeya Henry and Lis Dodwell -- Sensory evaluation / Herbert Stone and Rebecca N. Bleibaum -- Statistical analysis / Herbert Stone and Rebecca N. Bleibaum -- Quality assurance and legislation / David Jukes -- Regulatory toxicology / Gerald Moy -- Food business management : principles and practice / Michael Bourlakis, David B. Grant, and Paul Weightman -- Food marketing / Takahide Yamaguchi -- Product development / Ray Winger -- Information technology / Sue H.A. Hill and Jeremy D. Selman -- Communication and transferable skills / Jeremy D. Selman and Sue H.A. Hill 
<br/><br/><label>ISBN: </label>9780632064212 (hardback : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade<br/>Biotechnology