{"title":"A Varnam","description":null,"products":[{"product_id":"beverages-book-a-varnam-9780412457203","title":"Beverages","description":"Beverages provides thorough and integrated coverage in a  user-friendly way, and is the second of an important series dealing  with major food product groups. It is an invaluable learning and  teaching aid and is also of great use to the food industry and  regulatory personnel.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49608355873041,"sku":"GOR002525588","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ GARDNERS","offer_id":49730590376209,"sku":"NGR9780412457203","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52126578376977,"sku":"NLS9780412457203","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53668582654225,"sku":"NIN9780412457203","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0412457202.jpg?v=1751134926"},{"product_id":"meat-and-meat-products-technology-chemistry-and-microbiology-book-a-varnam-9780412495601","title":"Meat and Meat Products: Technology, Chemistry and Microbiology","description":"Meat and Meat Products integrates the fundamental  disciplines of food science, such as chemistry and microbiology, with  processing technology and product - related aspects such as criteria  for acceptability. The book provides thoroughly integrated and  up-to-date coverage of this important food group and by careful use of  learning objectives, tables, figures, boxes and exercises, guides the  professional and student alike through its user friendly and clear  format.    The book includes details of conversion of muscle into meat, uncooked,  comminuted and re-formed meat products, cured and cooked meats and  meat products, fermented meats and frozen and dried meats and meat  products. The study of meat and meat products is a major part of most  food science and technology courses, and is therefore invaluable to  undergraduate students studying these disciplines and to those taking  more specialized MSc or other postgraduate courses.    As the book provides thorough coverage of all industrial aspects,  including control points (HACCP), it is also of great use to food  industry employees involved in product development, production  management and quality assurance, especially those studying for  professional qualifications. Academics involved in teaching elements  of this subject and personnel involved in a regulatory capacity should  also find this book ideal for their use.","brand":"WoB","offers":[{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51322335133969,"sku":"CIN0412495600VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52147108282641,"sku":"NLS9780412495601","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0412495600.jpg?v=1750878916"},{"product_id":"milk-and-milk-products-book-a-varnam-9780834219557","title":"Milk and Milk Products","description":"Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer- mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen- trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52123521122577,"sku":"NLS9780834219557","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780834219557.jpg?v=1757450617"},{"product_id":"beverages-technology-chemistry-and-microbiology-book-a-varnam-9780834213104","title":"Beverages: Technology, Chemistry and Microbiology","description":"Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. 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