{"product_id":"9780470125250","title":"Handbook of Food Products Manufacturing, Volume 2 Health, Meat, Milk, Poultry, Seafood, and Vegetables","description":"\u003ch1\u003eHandbook of Food Products Manufacturing, Volume 2\u003c\/h1\u003e\u003ch2\u003eHealth, Meat, Milk, Poultry, Seafood, and Vegetables\u003c\/h2\u003e\u003ch3\u003eY. H. Hui | Ramesh C. Chandan | Stephanie Clark | Nanna A. Cross | Joannie C. Dobbs | William J. Hurst | Leo M. L. Nollet | Eyal Shimoni | Nirmal K. Sinha | Erika B. Smith | Somjit Surapat | Alan Titchenal | Fidel Toldrá\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eThis authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables.\u003cbr\u003e * Includes an overview of food manufacturing principles\u003cbr\u003e * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends\u003cbr\u003e * For each commodity, information includes the details of commercial processing of several representative foods.\u003c\/div\u003e\u003cdiv\u003e  \u003cb\u003eY.H. Hui, PhD\u003c\/b\u003e, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology.  \u003cp\u003e\u003cb\u003eRamesh Chandan, PhD\u003c\/b\u003e, is the president of Global Technologies, Inc., a consulting company in Food Science and Technology.  He is the author or editor of four books on yogurt and other dairy products.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eStephanie Clark, PhD\u003c\/b\u003e, is an Associate Food Scientist and Associate Professor in the Deaprtment of Food Science and Human Nutrition at Washington State Univeristy in Pullman.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eNanna Ailen Cross, PhD, RD, LD\u003ci\u003e,\u003c\/i\u003e\u003c\/b\u003e is the President of Cross Associates, Inc., a nutritional consulting firm in Chicago, Illinois.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJoannie Dobbs, PhD\u003c\/b\u003e, is an Assistant Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eWilliam J. Hurst, PhD\u003c\/b\u003e, is a consultant in Mt. Gretna, Pennsylvania.  He was formerly a food scientist at Hershey Foods Corp.  He has two Wiley titles on laboratory automation to his credit.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLeo M.L. Nollet, PhD\u003c\/b\u003e, is a Professor of Biotechnology at Hogeschool Gent in Belgium.  He has edited or co-edited eight previous books in food science and technology.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eEyal Shimoni, DSc\u003c\/b\u003e, is a Senior Lecturer in the Department of Biotechnology and Food Engineering at the Technion--Israel Institute of Technology in Haifa, Israel.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eErika B. Smith, PhD\u003c\/b\u003e, is the Technical Category Manager for the Dairy-Materials Development Group at General Mills, Inc in Champlin, Minnesota.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSomjit Surapat, PhD\u003c\/b\u003e, is the Head of the Department of Food Science and Technology ath Kasetsart University in Bangkok, Thailand.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAlan Titchenal, PhD, CNS\u003c\/b\u003e, is an Instructor and Nutrition Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa.  He has co-authored three previous books on nutrition and fitness.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFidel Toldrá, PhD\u003c\/b\u003e, is a Research Professor and the Head of the Laboratory of Meat Science at the Institute of Agrochemistry and Technology of Food (CSIC) in Valencia, Spain, and is also Associate Professor of Food Technology at the Polytechnical University of Valencia.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e27 April 2007\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Interscience\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780470125250\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e1248\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e76.8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44314266534028,"sku":"9780470125250","price":450.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780470125250.jpg?v=1780185308","url":"https:\/\/lateknightbooks.com\/products\/9780470125250","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}