Industrial Internship Report at PT Dapur Sehat Indonesia (Healthy Go)

Edition

-

ISBN/ISSN

EP041

Collation

31 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-002

Easy statistics for food science with r

Edition

-

ISBN/ISSN

9780128142622

Collation

ix, 217 p. : ill. : ind. ; 28 cm.

Series Title

-

Call Number

664.07 Alk e

Confectionery science and technology

Edition

-

ISBN/ISSN

9783319617404

Collation

xxi, 536 p. : ill. : ind. ; 26 cm.

Series Title

-

Call Number

641.3 Har c

Food microbiology laboratory for the food science student : a practical approach

Edition

-

ISBN/ISSN

9783319583709

Collation

xi, 103 p. : ill. : ind. ; 25 cm.

Series Title

-

Call Number

664.001579 She f

Food science: research and technology

Edition

-

ISBN/ISSN

9781774632321

Collation

x, 131 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

664.07 Foo

The Make-Ahead Sauce Solution: Elevate Your Everyday Meals with 61 Freezer-Fr…

From chimichurri to teriyaki, sauces make our mouths water — and our meals shine! Bland chicken breasts, plain pasta, or simple baked potatoes are transformed into memorable dishes with the addition of sauce. The Make-Ahead Sauce Solution features 61 flavor-packed recipes for sauces that freeze beautifully and make home cooking easy. They run the gamut from traditional sausage ragu to Thai…

Perfectly Creamy Frozen Yogurt: 56 Amazing Flavors plus Recipes for Pies, Cak…

Learn to make frozen yogurt at home that’s just as light, smooth, and delightful as what you buy. You’ll use Greek yogurt as a base and a basic ice cream machine to make these 56 flavor recipes that range from traditional to artisanal, including black cherry vanilla, toasted coconut, peach Melba, chai spice, watermelon, maple bacon, chocolate malted, pistachio, and browned butter pecan. An …

Home Cheese Making

Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new …

Curry & Kimchi

In their western Massachusetts-based restaurant Coco & The Cellar Bar, chefs Unmi Abkin and Roger Taylor create well-balanced, boldly flavored signature dishes shaped by Abkin’s Korean and Mexican-American upbringing. In Curry & Kimchi, they open their kitchen secrets up to the home cook, sharing their foundational dressings, salsas, broths, and infused oils and the dishes that feature them, …

Fermented food products

Edition

-

ISBN/ISSN

9780367224226

Collation

xviii, 411 p. : ill. : ind. ; 26 cm.

Series Title

-

Call Number

641. 3 Fer

Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving P…

Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, inc…

Gastronomy and food science

Edition

-

ISBN/ISSN

9780128200575

Collation

x, 264 p. : ill. : ind. ; 28 cm.

Series Title

-

Call Number

641.013 Gas

Introduction to food process engineering

Edition

-

ISBN/ISSN

9781439809181

Collation

xxiii, 697 p. : ill. : ind. ; 27 cm.

Series Title

-

Call Number

338.47664 Iba i

Novel food preservation and microbial assessment techniques

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic nose…

Handbook of food safety engineering

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both ac…

Food additives databook 2nd ed.

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Data…