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With works from 100 artists, this publication traces the art movements of an entire century. As early as 1914, a group of young artists blended influences from

Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers rece

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chill

The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and un

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of