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single_issue_magazine. Zustand: Good. Covers are partially wrinkled from moisture exposure. Pages are in good condition. Book shows common (average) signs of wear and use. Binding is still tight. Covers are intact but may be repaired. We have 75,000 books to choose from -- Ship within 24 hours -- Satisfaction Guaranteed. …

Zustand: New. pp. viii + 249 Figures, Illus.

Zustand: New. pp. 300.

Zustand: New. pp. viii + 249 1st Edition.

Zustand: New. pp. 300 1st Edition.

Zustand: New. pp. viii + 249.

Zustand: New. pp. 300.

Zustand: New. pp. viii + 237 Illus..

Zustand: New. pp. viii + 237.

Zustand: Good. Good condition. Acceptable dust jacket. (Crop Production, Livestock, Pasture).

Hardbound. Zustand: As New. New. Contents Preface. 1. Food. 2. Food science. 3. Nutrition. 4. Food fermentation. 5. Food engineering. 6. Food manufacturing. 7. Pasteurization. 8. Food microbiology. 9. Food preservation. 10. Cold storage. 11. Beef cattle production. 12. Poultry production. 13. Swine production. 14. Sheep. 15. Spice and flavoring. 16. Biotechnology. 17. Food biotechnology. 18. Distilled spirits. 19. Coffee. 20. Vinegar. 21. Margarine. 22. Fat and oil (food). 23. Milk. 24. Ice cream. 25. Cheese. 26. Butter. This text is an introduction to food and nutrition and is compiled and edited primarily for undergraduate students. It is not however an elementary text and presupposes knowledge of biology upto junior college level. The inclusion of the greater detail than is usually found in texts of undergraduate level is deliberate. Every concept included in this text has been explained in a lucid style with the help of line diagrams. The uniqueness of this text is greatly due to the blending of the author's many years of teaching experience in food science and nutrition. 250 pp.…

Zustand: New. pp. viii + 237.

Hardbound. Zustand: As New. New. Scientific study of microorganisms a diverse group of simple life forms including protozoans algae molds bacteria and viruses. Microbiology is concerned with the structure function and classification of these organisms and with ways of controlling and using their activities. Its foundations were established in the later 19 century with the work of Louis Pasteur and Robert Koch. Since then many disease causing microorganisms have been identified and means of controlling their harmful effects have been developed. In addition means of channeling the activities of various microorganisms to benefit medicine industry and agriculture have been discovered. Dictionary of microbiology is the primary but important reference of technical terms for the students of microbiology food science and related subjects up to master's level and assumes some knowledge of basic microbiology. 300 pp.…