Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has ...

Winner of the prize for New Edited Book at The Royal Society of Medicine & The Society of Authors' Medical Book Awards, this textbook for medical students covers orthopaedics, trauma and rheumatology in one volume. It offers both core information regarding what the student needs to know about these specialties and an extensive series of cases with questions and answers that illustrate the thinking behind common everyday practice. The book offers a standard approach to history taking and physi...