Related titles from woodhead's food science, technology and nutrition list: Managing frozen foods(ISBN: 1 85573 412 5) Edited by Christopher J Kennedy Maintaining quality throughout the food chain is a key issue for the frozen food dustry. This book provides a unique overview of the whole supply chain and key quality factors at each stage in the production, distribution and retail of frozen foods. It identifies the key quality parameters in production and distribution as well as describing the technology and working practices necessary to attain these standards. It is an invaluable resource for manufacturers distributors and retailers Yoghurt- Science and technology Second Edition(ISBN: 1 85573 399 4 A Y Tamime and K Robinson In its first edition this book quickly established itself as the standard reference in its field for both industry professionals and those involved in research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new bio-yoghurts' as well as all other recent changes technological developments in the industry including: the production of strained yoghurt by ultrafication, the latest developments in mechanisation and automation ation of HACCP Food processing- Principles and practice Second Edition(ISBN: 1 85573 533 4) PJ Fellows The first edition of Food processing and technology was quickly adopted standard text by many food science and technology courses. The publicatio completely revised and updated new edition is set to confirm the position textbook as the best single-volume introduction to food manufacturing tech available a well written and authoritative review of food processing technology -the essential reference for food technologists and students alike. Food Trade Review Details of these books and a complete list of Woodhead's food science, technology and nutrition titles can be obtained by contactin Services oodhead-publishing. com; fax: +44 +44(0)1223 891358 ext 30, address: Woodhead Publishing Ltd, gton, Cambridge CBl 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds(address, tel. and fax as above; e-mail francisd@woodhead-publishing.com).Pleaseconfirmwhichsubjectareasyouare interested inRelated titles from Woodhead’s food science, technology and nutrition list: Managing frozen foods (ISBN: 1 85573 412 5) Edited by Christopher J Kennedy Maintaining quality throughout the food chain is a key issue for the frozen food industry. This book provides a unique overview of the whole supply chain and key quality factors at each stage in the production, distribution and retail of frozen foods. It identifies the key quality parameters in production and distribution as well as describing the technology and working practices necessary to attain these standards. It is an invaluable resource for manufacturers, distributors and retailers. Yoghurt – Science and technology Second Edition (ISBN: 1 85573 399 4) A Y Tamime and R K Robinson In its first edition this book quickly established itself as the standard reference in its field for both industry professionals and those involved in research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new ‘bio-yoghurts’ as well as all other recent changes and technological developments in the industry including: the production of strained yoghurt by ultrafication, the latest developments in mechanisation and automation and the implementation of HACCP. Food processing – Principles and practice Second Edition (ISBN: 1 85573 533 4) P J Fellows The first edition of Food processing and technology was quickly adopted as the standard text by many food science and technology courses. The publication of a completely revised and updated new edition is set to confirm the position of this textbook as the best single-volume introduction to food manufacturing technologies available. ‘. . . a well written and authoritative review of food processing technology – the essential reference for food technologists and students alike.’ Food Trade Review Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our web site at www.woodhead-publishing.com • contacting Customer Services (e-mail: sales@woodhead-publishing.com; fax: +44 (0)1223 893694; tel.: +44 (0)1223 891358 ext. 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: francisd@woodhead-publishing.com). Please confirm which subject areas you are interested in