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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: 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: 242
Pages: 242
Type: BOOK - Published: 2019-01-15 - Publisher: CRC Press
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiolog
Language: en
Pages: 938
Pages: 938
Type: BOOK - Published: 2006 - Publisher: CRC Press
Language: en
Pages: 934
Pages: 934
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu