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Food Science and Engineering

By Dorothy Green

Food Science and Engineering

By Dorothy Green

0 - Default Title
Description
Food science studies the nature of food in terms of its processing, engineering and packaging. It includes the processing involved in developing new food items and various new techniques of packaging. Food science and food engineering can be sub-divided into branches like food chemistry, food physical chemistry, food microbiology, food preservation, etc. This book elucidates the concepts and innovative models around prospective developments with respect to food science and engineering. It will help new researchers by foregrounding their knowledge in this branch. This book attempts to assist those with a goal of delving into this field.
Product details
Number of Pages:
244
Release Date:
2018-05-22
Publication Date:
2018-05-22
Publisher:
CALLISTO REFERENCE
Languages:
Original: English
ISBN10:
1632399695
ISBN13:
9781632399694
GPSR Manufacturer Reference:
[email protected]
Weight:
884 g
Height:
221 cm
Width:
286 cm
Thickness:
18 cm
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