Handbook Of Food Science And Technology
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Language: en
Pages: 441
Pages: 441
Type: BOOK - Published: 2016-06-14 - Publisher: John Wiley & Sons
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).
Language: en
Pages: 938
Pages: 938
Type: BOOK - Published: 2006 - Publisher: CRC Press
Language: en
Pages: 272
Pages: 272
Type: BOOK - Published: 2016-02-23 - Publisher: John Wiley & Sons
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal rese
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: 598
Pages: 598
Type: BOOK - Published: 2023-11-11 - Publisher: Elsevier
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of f
