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Introducing Food Science, Second Edition
Language: en
Pages: 0
Authors: Robert L. Shewfelt
Categories: Technology & Engineering
Type: BOOK - Published: 2015-09-03 - Publisher: CRC Press

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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
Introduction to Food Science and Technology
Language: en
Pages: 307
Authors: G.F. Stewart
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier

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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
Food Science and Technology
Language: en
Pages: 799
Authors: Geoffrey Campbell-Platt
Categories: Technology & Engineering
Type: BOOK - Published: 2011-08-26 - Publisher: John Wiley & Sons

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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
The Science of Food
Language: en
Pages: 259
Authors: P. M. Gaman
Categories: Cooking
Type: BOOK - Published: 2013-10-22 - Publisher: Elsevier

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The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for th
Introduction to Food Process Engineering
Language: en
Pages: 514
Authors: P. G. Smith
Categories: Technology & Engineering
Type: BOOK - Published: 2011-02-11 - Publisher: Springer Science & Business Media

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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