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Search results for 'Food - Science'.

 
1.Activated Carbon Applications in the Food and Pharmaceutical Industry...
2.Active Packaging for Food Applications...
3.Aflatoxin and Food Safety...
4.Applied Numerical Methods for Food and Agricultural Engineers...
5.Aseptic Processing of Foods...
6.Asian Foods: Science and Technology...
7.Automation for Food Engineering: Food Quality Quantization and Process Control...
8.Bailey's Industrial Oil and Fat Products...
9.Bioterrorism and Food Safety...
10.Bread Staling...
11.Capillary Gas Chromotography in Food Control and Research...
12.Carcinogenic and Anticarcinogenic Food Components...
13.Cheese Rheology and Texture...
14.Chemical and Functional Properties of Food Components...
15.Chemical and Functional Properties of Food Lipids...
16.Chemical and Functional Properties of Food Proteins...
17.Coffee: Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders, and Researchers...
18.Dairy Science and Technology...
19.Detecting Allergens in Foods...
20.Developing New Food Products for a Changing Marketplace...
21.Dictionary of Carbohydrates...
22.Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients...
23.Dynamic Modeling in the Health Sciences...
24.Emerging Foodborne Pathogens...
25.Encapsulated and Powdered Foods...
26.Encyclopedia of Food & Color Additives...
27.Engineering and Food for the 21st Century...
28.Engineering Food, Eighth ICEF International Conference Proceedings...
29.Extruders in Food Applications...
30.Fenaroli's Handbook of Flavor Ingredients...
31.Flavor Chemistry and Technology...
32.Flavour in Food...
33.Food Additives: Toxicology, Regulation, and Properties...
34.Food Authenticity and Traceability...
35.Food Biotechnology...
36.Food Chemicals Codex...
37.Food Chemicals Codex...
38.Food Irradiation: A Guidebook...
39.Food Packaging Technology...
40.Food Packaging Technology, 2 Volume Set...
41.Food Packaging: Principles and Practice...
42.Food Plant Design...
43.Food Plant Engineering Systems...
44.Food Process Design and Evaluation...
45.Food Processing Handbook...
46.Food Properties Handbook...
47.Food Quality Assurance: Principles and Practices...
48.Food Safety and Toxicity...
49.Food Safety Control in the Poultry Industry...
50.Food Science and Biotechnology...
51.Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes...
52.Food Storage Stability...
53.Food Toxicology...
54.Food, Consumers, and the Food Industry: Catastrophe or Opportunity?...
55.Food-Drug Synergy and Safety...
56.Foods & Nutrition Encyclopedia...
57.Freeze-Drying...
58.Fruit and Vegetable Quality: An Integrated View...
59.Functional Dairy Products...
60.Functional Food: Safety Aspects: Symposium...
61.Functional Foods, Aging, and Degenerative Disease...
62.Functional Foods: Biochemical and Processing Aspects...
63.Fundamentals of Microanalytical Entomology: A Practical Guide to Detecting and Identifying Filth in Foods...
64.Handbook of Carbohydrate Engineering...
65.Handbook of Enology, 2 volume set, Handbook of Enology...
66.Handbook of Fat Replacers...
67.Handbook of Food Engineering Practice...
68.Handbook of Food Science, Technology, and Engineering - 4 Volume Set...
69.Handbook of Food Spoilage Yeasts...
70.Handbook of Herbs and Spices...
71.Handbook of Hygiene Control in the Food Industry...
72.Handbook of Nutraceuticals and Functional Foods...
73.Handbook of Spices, Seasonings and Flavorings...
74.Handwriting Identification: Facts and Fundamentals...
75.Hen Eggs: Basic and Applied Science...
76.Improving the Safety of Fresh Fruit and Vegetables...
77.Improving the Safety of Fresh Meat...
78.Improving the thermal processing of foods...
79.Indirect Food Additives and Polymers: Migration and Toxicology...
80.Ingredient Interactions: Effects on Food Quality...
81.Interdisciplinary Food Safety Research...
82.International Seafood Trade...
83.Introduction to Food Biotechnology...
84.Introduction to Toxicology and Food...
85.Irradiation for Food Safety and Quality...
86.Lipids...
87.Mass Spectra of Volatiles in Food (SpecData)...
88.Methods of Analysis for Functional Foods and Nutraceuticals...
89.Microbial Food Contamination...
90.Microbial Safety of Minimally Processed Foods...
91.Microbiological Risk Assessment in Food Processing...
92.Microbiology of Fruits and Vegetables...
93.Mycotoxins in Food: Detection and Control...
94.Natural Colorants for Food Uses...
95.Natural Extracts Using Supercritical Carbon Dioxide...
96.Novel Food Packaging Techniques...
97.Nutraceutical Proteins and Peptides in Health and Disease...
98.Nutrition and the Female Athlete...
99.Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries...
100.Packaging Strategy: Winning the Consumer...
101.Pesticide, Veterinary, and Other Residues in Food...
102.Phenolics in Food and Nutraceuticals...
103.Phytochemical Functional Foods...
104.Phytochemicals: A New Paradigm...
105.Phytochemicals: Mechanisms of Action...
106.Plant Biotechnology: Current and Future Applications of Genetically Modified Crops...
107.Polysaccharides and Polyamides in the Food Industry: Properties, Production, and Patents, Two Volumes...
108.Postharvest Pathogens and Disease Management...
109.Poultry Meat Processing...
110.Poultry Products Processing: An Industry Guide...
111.Poulty Meat Processing and Quality...
112.Principles of Modified-Atmosphere and Sous Vide Product Packaging...
113.Probiotics in Food Safety and Human Health...
114.Processing Foods: Quality Optimization and Process Assessment...
115.Protein-Based Films and Coatings...
116.Quality Assurance for the Food Industry: A Practical Approach...
117.Rapid and On-Line Instrumentation for Food Quality Assurance...
118.Safety Assessment of Genetically Engineered Fruits and Vegetables: A Case Study of the Flavr Savr Tomato...
119.Sausage Manufacture: Principles and Practice...
120.Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods...
121.Sensory Evaluation Techniques...
122.Sports Nutrition: Minerals and Electrolytes...
123.Starch in Food: Structure, Function, and Applications...
124.Structure and Development of Meat, Animals and Poultry...
125.Taints and Off-Flavours in Food...
126.The Clinical Evaluation of a Food Additive: Assessment of Aspartame...
127.The Food Chemistry Laboratory:A Manual for Experimental Foods, Dietetics, and Food Scientists...
128.The Microwave Processing of Foods...
129.Thermal Food Processing: New Technologies and Quality Issues...
130.Thomas Food and Beverage Market Place...
131.Transport Phenomena in Food Processing...
132.Transport Phenomena in Process, First International Conference Proceedings...
133.Transport Phenomena of Foods and Biological Materials...
134.Trends in Food Engineering...
135.Understanding and Measuring the Shelf Life of Food...
136.Unit Operations in Food Engineering...
137.Vitamin Analysis for the Health and Food Sciences...
138.Vitamins In Foods: Analysis, Bioavailability, and Stability...
139.Water Management in the Design and Distribution Quality of Foods...
140.Wiley Encyclopedia of Food Science and Technology, 4 Volume Set...
141.Yeasts in Food: Beneficial and Detrimental Aspects...
 
 
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Acland's Video Atlas of Human Anatomy
Stedman's Plus 2002 Medical/Pharmaceutical Spellchecker Win/Mac CD ROM Nursing 2003 Drug Handbook (Springhouse) The Works of Frank H. Netter MedTerms Illustrated USMLE; Step 1,2,3 Drug Topic Red Book


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Medical software, videos, books, netter slides & Stedman reference and more. We have medical software, medical videos, medical books, netter slides & Stedman reference works. We have medical software.

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