Food Materials Science: Principles and Practice (2008) (Food Engineering Series)
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- Synopsis
- Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
- Copyright:
- 2008
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9780387719474
- Related ISBNs:
- 9780387719467
- Publisher:
- Springer New York
- Date of Addition:
- 02/09/21
- Copyrighted By:
- N/A
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- José Miguel Aguilera
- Edited by:
- Peter J. Lillford
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- by Peter J. Lillford
- by José Miguel Aguilera
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