Food industry and trade
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Food industry and trade
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- A half century in food and wine technology
- A pioneer in marketing, L. D. H. Weld : collected works, 1916-1941
- Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations
- Adapting high hydrostatic pressure (HPP) for food processing operations
- Advances in bioprocessing engineering
- Agricultural and food marketing management
- Agricultural biotechnology and transatlantic trade : regulatory barriers to GM crops
- Agricultural commodity markets and trade : new approaches to analyzing market structure and instability
- Agricultural trade policies
- Alternative food geographies : representation and practice
- Alternative food networks : knowledge, practice, and politics
- Analysis of U.S. food industry in a national emergency
- Aquaculture, fisheries, and food processing as a combined economic development option for Indian communities
- Aseptic processing and packaging of food : a food industry perspective
- Aseptic processing and packaging of particulate foods
- Balancing on a planet : the future of food and agriculture
- Basic meat science ; : a textbook for students in the meat & food industries
- Bioactive compounds in foods : effects of processing and storage
- Bioactive compounds in foods : effects of processing and storage
- Bioengineering : food
- Bioengineering and food processing
- Biology and the food industry
- Biosystems engineering : biofactories for food production in the century XXI
- Biotechnology in food processing
- Breakthrough food production innovation through emotions research
- Business plans handbook : a compilation of actual business plans developed by small businesses throughout North America, Volume 13
- Business plans handbook : a compilation of actual business plans developed by small businesses throughout North America, Volume 6
- Business plans handbook : a compilation of actual business plans developed by small businesses throughout North America, Volume 9
- Challenges and opportunities for change in food marketing to children and youth : workshop summary
- Chemicals and the food industry
- Chemistry and the food system : a study
- Children's food : marketing and innovation
- Chips and other food items from deep-fat fried mushrooms
- Choosing and using a co-packer
- Codex alimentarius
- Codex alimentarius : abridged version
- Codex alimentarius : food labelling complete texts
- Consumer-based new product development for the food industry
- Contested sustainability discourses in the agrifood system
- Convergence in global food demand and delivery
- Couponing's growth in food marketing
- Critical food issues of the 1980s
- Crop science and food production
- D.C. Tax Exemption Legislation
- Dairy-based ingredients
- Delivering performance in food supply chains
- Developing new food products for a changing marketplace
- Developing new food products for a changing marketplace
- Developments in food packaging
- Developments in food technology in the next ten to twenty years
- Dynamic characterization and product quality modeling of twin screw extrusion cooking process
- Dynamic modeling and analysis of a twin-screw food extruder
- Electron beam pasteurization and complementary food processing technologies
- Elementary food science
- Elementary food science
- Elements of food engineering
- Elements of food engineering
- Elements of food technology
- Emergency response : flooding
- Emerging issues from new product development in food manufacturing industries : study
- Encyclopedia of life support systems, Food engineering
- Ending hunger : the quest to feed the world without destroying it
- Ending hunger worldwide
- Engineering aspects of cereal and cereal-based products
- Engineering properties of foods
- Engineering properties of foods
- Engineering properties of foods
- Enzymes in food processing
- Enzymes in food technology
- Enzymic hydrolysis of food proteins
- Europe's future food and agriculture ; : a comparison of models for projecting food consumption and agricultural production in Western European countries, to 1972 and 1975
- Experiments in unit operations and processing of foods
- Extracting bioactive compounds for food products : theory and applications
- Extrusion cooking of starch-based half-products
- Extrusion of foods
- Extrusion of rice flour with rice bran, salt and sugar
- Fats in food technology
- Fermentation processes engineering in the food industry
- Fermented foods
- Food and farm : current debates and policies
- Food and package engineering
- Food biotechnology
- Food biotechnology
- Food chains : from farmyard to shopping cart
- Food engineering and dairy technology
- Food engineering fundamentals
- Food engineering handbook, Food engineering fundamentals
- Food engineering operations
- Food engineering operations
- Food engineering, principles and selected applications
- Food fears : from industrial to sustainable food systems
- Food for nought : the decline in nutrition
- Food for the world
- Food handbook
- Food hygiene basic texts
- Food import inspection : hearings before the Subcommittee on Oversight and Investigations of the Committee on Energy and Commerce, House of Representatives, One Hundred First Congress, first session, July 19 and September 28, 1989
- Food industries data sources
- Food manufacturing ; : a compendium of food information, with practical factory-tested commercial formulae for the food manufacturer, chemist, technologist, in the canning, flavoring, beverage, confectionery, essence, condiment, dairy products, meat and fish, and allied industries
- Food marketing to children and youth : threat or opportunity?
- Food matters : a guide to conscious eating with more than 75 recipes
- Food phenolics : sources, chemistry, effects, applications
- Food process engineering
- Food processing : an industrial powerhouse in transition
- Food processing : an industrial powerhouse in transition
- Food processing : principles and applications
- Food processing : principles and applications
- Food processing : principles and applications
- Food processing feasibility study
- Food processing handbook
- Food processing operations : their management, machines, materials, and methods
- Food processing operations and scale-up
- Food processing technology : principles and practice
- Food product development
- Food product development based on experience
- Food products
- Food properties handbook
- Food properties handbook
- Food protein analysis : quantitative effects on processing
- Food quality and consumer value : delivering food that satisfies
- Food routes : growing bananas in Iceland and other tales from the logistics of eating
- Food science
- Food science
- Food science & technology
- Food science and technology
- Food science and technology
- Food sovereignty : towards democracy in localized food systems
- Food supply chain management : economic, social and environmental perspectives
- Food system sustainability : insights from duALIne
- Food technology
- Food technology the world over
- Food theory and applications
- Food wastage footprint : impacts on natural resources : summary report
- Food, consumers, and the food industry : catastrophe or opportunity?
- Food, globalization and sustainability
- Food-plant sanitation
- Food-processing industry
- Foods of plant origin : production, technology, and human nutrition
- Foodservice systems : product flow and microbial quality and safety of foods
- Foodservice systems : product flow and microbial quality and safety of foods
- Fream's principles of food and agriculture
- From farmers to consumers : vertical coordination in the food industry : an Economic Research Service Report
- From jicama to jackfruit : the global political economy of food
- Frozen food movement into retail outlets : a test of the feasibility of measuring frozen food movement at the wholesale level
- Fruit and Vegetable Canning Industry Wartime Problems and Planning]. [Part 1]
- Fruit and Vegetable Canning Industry Wartime Problems and Planning]. [Part 2]
- Fruit manufacturing : scientific basis, engineering properties, and deteriorative reactions of technological importance
- Functional food product development
- Functional foods : biochemical & processing aspects
- Fundamentals of food process engineering
- Fundamentals of food process engineering
- Fundamentals of food process engineering
- Fundamentals of food processing operations : ingredients, methods, and packaging
- Futures for physical distribution in the food industry
- Genetic engineering in food and agriculture
- Global food assessment, 1980
- Global food crisis
- Globalising food : agrarian questions and global restructuring
- Globalization of the processed foods market
- Grub : ideas for an urban organic kitchen
- Gum technology in the food industry
- Handbook of nutritive value of processed food
- Handbook of sustainability for the food sciences
- Hard to swallow : a brief history of food
- Hungry corporations : how transnational biotech companies colonise the food chain
- Hypobaric storage in food industry : advances in application and theory
- Hypobaric storage in food industry : advances in application and theory
- Immobilized enzymes for food processing
- Impact of toxicology on food processing
- Indexes of factory production of domestic farm food products
- Industrial organization and trade in the food industries
- Interactions of food components
- Introduction to food engineering
- Introduction to food engineering
- Introduction to food process engineering
- Introduction to food process engineering
- Introduction to food science and technology
- Introduction to food science and technology
- Introductory food science : a background textbook for university studies in : food science, domestic science, nutrition, dietetics, agriculture and related sciences, a link between sixth form and university
- Investigation of the Complaints of Certain Canned Food Processors Against Certain Restrictions Imposed by M.P.R. 306, Issued by the Office of Price Administration. Volume 1
- Investigation of the Complaints of Certain Canned Food Processors Against Certain Restrictions Imposed by M.P.R. 306, Issued by the Office of Price Administration. Volume 2
- Ion exchange resins and synthetic adsorbents in food processing
- Lebensmitteltechnologie : Einführung in die Verfahrenstechnik der Lebensmittelverarbeitung
- Lipids in foods : chemistry, biochemistry, and technology
- Making safe food : a management guide for microbiological quality
- Market access for high-value foods
- Measurement and control in food processing
- Merchandising : its role in food systems coordination & performance
- Methods for developing new food products : an instructional guide
- Metric measurement in food preparation and service
- Micro-organisms in the production of food
- Microbiology of fermented foods
- Microwaves in the food processing industry
- Minimal processing of foods and process optimization : an interface
- Minimal processing technologies in the food industry
- Modifying food texture, Volume 2, Sensory analysis, consumer requirements and preferences
- Multinational agribusinesses
- Nestlé : the secrets of food, trust and globalization
- New directions in global food markets
- New ingredients in food processing : biochemistry and agriculture
- New protectionism and attempts at liberalization in agricultural trade : selected working papers of the Commodities and Trade Division, FAO, Rome
- New protein foods
- Nonthermal preservation of foods
- Nutraceutical and functional food processing technology
- Nutrition and food processing
- Nutritional and safety aspects of food processing
- Nutritional aspects of food processing and ingredients
- Nutritional evaluation of food processing
- Nutritional evaluation of food processing
- Nutritional evaluation of food processing
- Organized Crime in Interstate Commerce Volume 7
- Outlines of food technology
- Ownership changes within selected food industries : a progress report
- Parameters for the development of a shelf stable pizza topping
- Phenolics in food and nutraceuticals
- Physical chemistry of foods
- Physical properties of foods and food processing systems
- Physical properties of foods and food processing systems
- Physical properties of lipids
- Physical, chemical and biological changes in food caused by thermal processing
- Polysaccharide association structures in food
- Polysaccharide dispersions : chemistry and technology in food
- Population, food and trade
- Potato flakes : a new form of dehydrated mashed potatoes
- Price and profit trends in four food manufacturing industries : staff report to the Federal Trade Commission
- Principles of food processing
- Principles of food science
- Problems in international agricultural trade : hearing before the Subcommittee on International Trade of the Committee on Finance, United States Senate, Ninety-fifth Congress, first session, July 13, 1977
- Problems of agricultural trade
- Process engineering in the food industries
- Process engineering in the food industry : developments and opportunities
- Processed plant protein foodstuffs
- Production and application of enzyme preparations in food manufacture : comprising papers (with discussions) read at a symposium organised by the Food Group, held on 1-2 October 1959, at the Royal Society of Medicine, London
- Protein quality and the effects of processing
- Purposely profitable : embedding sustainability into the DNA of food processing and other businesses
- Qualities of food
- Quantity food purchasing
- Raw ingredient quality in processed foods : the influence of agricultural principles and practices
- Recent advances in food science
- Research investments and market structure in the food processing, agricultural input, and biofuel industries worldwide
- Research investments and market structure in the food processing, agricultural input, and biofuel industries worldwide : executive summary
- Residence time distribution modeling for twin-screw extrusion of rice flour
- Residence time distribution modeling for twin-screw extrusion of rice flour
- Rising food prices and global food needs : the U.S. response
- Sitopia : how food can save the world
- Status of agrifood regulatory coordination under the North American free trade agreement
- Stolen harvest : the hijacking of the global food supply
- Stuffed and starved : the hidden battle for the world food system
- Sustainability in agriculture
- Sustainability in the food industry
- Sustainable food processing
- Sustainable food systems
- The 10 principles of food industry sustainability
- The Food consumer
- The Food question : profits versus people
- The PAG compendium : the collected papers issued by the Protein-Calorie Advisory Group of the United Nations System, 1956-1973
- The Penguin atlas of food
- The Role of food product development in implementing dietary guidelines
- The War Food Administration's Achievement "A" award for food processors
- The bank-charge-account plan and retail food marketing
- The chemistry of cooking : an account of what happens to food before, during, and after cooking
- The coming famine : the global food crisis and what we can do to avoid it
- The complete manual of small-scale food processing : Peter Fellows
- The end of food
- The ethics and economics of agrifood competition
- The famine business
- The feeding of nations : redefining food security for the 21st century
- The functional foods revolution : healthy people, healthy profits?
- The fundamentals of food engineering
- The fundamentals of food engineering
- The fundamentals of food engineering
- The information connection : making a powerful resource work for you. 1981 IFT Short Course, Atlanta, June 10-12, November 19-21
- The microbiology of meat and poultry
- The no-nonsense guide to world food
- The no-nonsense guide to world food
- The no-nonsense guide to world food
- The politics of the pantry : stories, food, and social change
- The production of space, place, and food : the ecology of money and the emergence of transformative circuits of money capital
- The profitable hobby farm : how to build a sustainable local foods business
- The safety of imported foods
- The taste of America
- The universal and eternal interaction between physical endowment and human institutions
- The use of chemical additives in food processing
- The value of intangible capital in the food manufacturing industry
- Thermal conductivity of a granular food system
- Three new principles of food processing
- To Authorize Assistance for Disaster Relief and Rehabilitation, To Provide for Overseas Distribution and Production of Agricultural Commodities, and To Amend the Foreign Assistance Act of 1961
- Toolkit : reducing the food wastage footprint
- Trade in agricultural products : reports of Committee II on country consultations
- Trade in agricultural products : second and third reports of Committee II
- Trade in agricultural products ; : reports of Committee II on consultations with the European Economic Community, the United States of America, and the United Kingdom
- Transnational corporations in food and beverage processing
- Transport phenomena of foods and biological materials
- Transport properties of foods
- Ultra high pressure treatments of foods
- Ultrasound in food processing
- Unit operations in food processing
- Unit operations in food processing
- Use of sugars and other carbohydrates in the food industry : a collection of papers comprising the symposium on the use of sugars and other carbohydrates in the food industry presented jointly before the Divisions of Agricultural and Food Chemistry and Carbohydrate Chemistry at the 123rd meeting of the American Chemical Society, Los Angeles, Calif., Mar. 1953
- Vacuum drying for extending food shelf-life
- Vegetable oils in food technology : composition, properties, and uses
- Vibratory spiral blancher-cooler
- Water activity and food
- World food and you
- World food marketing systems
- Wärmebehandlung von Lebensmitteln : 17 Votaräge, gehalten anlässlich des 2. europäischen Symposions "Lebensmittel neuzeitliche Entwicklung in der Wärmbehandlung" in Frankfurt (Main) 31. März-2. April 1965
- [Claims from Sale of World War II Surplus Edible Commodities]
- [Communist Activities in the Chicago Area]
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