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1-10 of 14 results for Author: y h hui (sorted by Publication Date, showing all)

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  1. Handbook of Vegetable Preservation and Processing, Second Edition

    Edited by Y. H. Hui, E. Özgül Evranuz

    Series: Food Science and Technology

    This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this edition is to provide a professional reference book on...

    To Be Published August 15th 2015 by CRC Press

  2. Plant Sanitation for Food Processing and Food Service, Second Edition

    By Y. H. Hui

    Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent...

    To Be Published December 23rd 2014 by CRC Press

  3. Handbook of Fermented Food and Beverage Technology Two Volume Set, Second Edition

    Edited by Y. H. Hui, E. Özgül Evranuz

    Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

    Published May 21st 2012 by CRC Press

  4. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

    Edited by Y. H. Hui, E. Özgül Evranuz

    Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

    Published May 17th 2012 by CRC Press

  5. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

    Edited by Y. H. Hui, E. Özgül Evranuz

    Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

    Published May 14th 2012 by CRC Press

  6. Handbook of Meat and Meat Processing, Second Edition

    Edited by Y. H. Hui

    Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat...

    Published January 11th 2012 by CRC Press

  7. Handbook of Food Science, Technology, and Engineering - 4 Volume Set

    Edited by Y. H. Hui, Frank Sherkat

    Series: Food Science and Technology

    Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource...

    Published December 19th 2005 by CRC Press

  8. Handbook of Frozen Foods

    Edited by Y. H. Hui, Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip

    Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and...

    Published March 29th 2004 by CRC Press

  9. Handbook of Food and Beverage Fermentation Technology

    Edited by Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield

    Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed...

    Published March 19th 2004 by CRC Press

  10. Handbook of Vegetable Preservation and Processing

    Edited by Y. H. Hui, Sue Ghazala, Dee M. Graham, K.D. Murrell, Wai-Kit Nip

    Series: Food Science and Technology

    Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and...

    Published September 12th 2003 by CRC Press

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