Food science and technology

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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 of major food science and technology degree programs being taught worldwide.

Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations.

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Availability

Detail Information

Series Title

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Call Number

664 Pla f

Publisher

West Sussex : Wiley-Blackwell., 2009

Collation

xi, 508 p. : ill. : ind. ; 28 cm.

Language

English

ISBN/ISSN

9780632064212

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food industry and trade
Biotechnology
Nutritional Physiological Phenomena

Specific Detail Info

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Statement of Responsibility

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Other version/related

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