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Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2015-09-03 - Publisher: CRC Press
The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This for
Language: en
Pages: 307
Pages: 307
Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well a
Language: en
Pages: 799
Pages: 799
Type: BOOK - Published: 2011-08-26 - Publisher: John Wiley & Sons
This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects
Language: en
Pages: 259
Pages: 259
Type: BOOK - Published: 2013-10-22 - Publisher: Elsevier
The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for th
Language: en
Pages: 514
Pages: 514
Type: BOOK - Published: 2011-02-11 - Publisher: Springer Science & Business Media
This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used