The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology,

The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. I

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer r

Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. T

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