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Language: en
Pages: 456
Pages: 456
Type: BOOK - Published: 1999-02-28 - Publisher: Springer Science & Business Media
An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date
Language: en
Pages: 499
Pages: 499
Type: BOOK - Published: 2013-12-05 - Publisher: Springer Science & Business Media
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical
Language: en
Pages: 115
Pages: 115
Type: BOOK - Published: 2015-01-01 - Publisher: ABDO
This title presents the history of food science. Vivid text details how early studies of nutrition and food chemistry led to today's food safety standards and g
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
Language: en
Pages: 435
Pages: 435
Type: BOOK - Published: 2013-04-17 - Publisher: Springer Science & Business Media
Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of t