Food science is concerned with the study of food. It studies the nature of food and the principles fundamental to food processing. Some of the sub-disciplines of food science are food chemistry, food engineering, food microbiology, food preservation, food technology and molecular gastronomy. This book is compiled in such a manner, that it will provide in-depth knowledge about the theory and practice of food science. A number of latest researches have been included to keep the readers up-to-date with the global concepts in this area of study.
- ISBN:
- 9781632399465
- 9781632399465
-
Category:
- Food & beverage technology
- Format:
- Hardback
- Publication Date:
-
30-05-2018
- Language:
- English
- Publisher:
- Callisto Reference
- Country of origin:
- United States
- Dimensions (mm):
- 279.4x215.9mm
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