Tourism planning : basics, concepts, cases.

By:

Gunn, Clare A

Contributor(s):

Var, Turgut

Material type: Text

TextPublication details: New York and London: Routledge, 2002.Edition: 4th ed. / Clare A. Gunn, with Turgut VarDescription: xxii, 442 p. : ill. ; 26 cmISBN:

0415932696(pbk.)

Subject(s):

Tourism

DDC classification:

338.4791 GUN

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	338.4791 GUN (Browse shelf(Opens below))	1	Available		122976

Previous ed.: / by Clare A Gunn. London : Taylor & Francis, 1994.

Includes bibliographical references and index.

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1 Food chain integrity :
2 Microbial production of food ingredients, enzymes and nutraceuticals
3 Breadmaking
4 Encapsulation technologies and delivery systems for food ingredients and nutraceuticals
5 Emerging food packaging technologies
6 Advances in meat, poultry and seafood packaging
7 Nanotechnology in the food, beverage and nutraceutical industries
8 Natural food additives, ingredients and flavourings
9 Alcoholic beverages
10 Microbial decontamination in the food industry
11 Chemical deterioration and physical instability of food and beverages
12 Separation, extraction and concentration processes in the food, beverage and nutraceutical industries
13 Delivering performance in food supply chains
14 Processed meats
15 Food and beverage stability and shelf life
16 Cocona to mango
17 Functional foods
18 Diet, immunity and inflammation /
19 Advances in microbial food safety. Volume 1 /
20 Food processing technology :
by Fellows, P. J.
21 Fibre-rich and wholegrain foods :
22 Advances in aquaculture hatchery technology /
23 Cereal grains for the food and beverage industries /
by Arendt, Elke K.
24 Robotics and automation in the food industry :
25 Open innovation in the food and beverage industry /
26 Food enrichment with omega-3 fatty acids /
27 Functional ingredients from algae for foods and nutraceuticals /
28 Instrumental assessment of food sensory quality :
29 Handbook of food powders :
30 Food processing technology :
by Fellows, P.
31 Understanding consumers of food products /
32 Advances in fermented foods and beverages :
33 Handbook of natural antimicrobials for food safety and quality /
34 Metabolomics as a tool in nutrition research /
35 Electron beam pasteurization and complementary food processing technologies /
36 Global legislation for food contact materials /
37 Foodborne parasites in the food supply web :
38 Specialty oils and fats in food and nutrition :
39 Emerging technologies for promoting food security :
40 Brewing microbiology :
41 Handbook of food proteins
42 Manley's technology of biscuits, crackers and cookies
43 Handbook of hydrocolloids /
44 Meat products handbook :
by Feiner, Gerhard.
45 Food processing technology :
by Fellows, P. J.,
46 Lawrie's meat science /
47 Advances in pig welfare /
by Spinka, Marek,
48 Proteins in food processing /
49 Starch in food :

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