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Author: Y. H. Hui
Publisher: Wiley-Interscience
ISBN: 9780471571605
Category : Science
Languages : en
Pages : 768
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Book Description
Author: Y. H. Hui
Publisher: Wiley-Interscience
ISBN: 9780471571605
Category : Science
Languages : en
Pages : 768
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Book Description
Author: Frederick J. Francis
Publisher: Wiley-Interscience
ISBN: 9780471192589
Category : Science
Languages : en
Pages : 720
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Book Description
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Author: Frederick J. Francis
Publisher: Wiley-Interscience
ISBN: 9780471192572
Category : Science
Languages : en
Pages : 696
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Book Description
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398487
Category : Business & Economics
Languages : en
Pages : 900
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Book Description
Author: Frederick J. Francis
Publisher: Wiley-Interscience
ISBN: 9780471192572
Category : Science
Languages : en
Pages : 704
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Book Description
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 0
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Book Description
Author: Yiu H. Hui
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 776
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Book Description
Author: Yiu H. Hui
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 804
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Book Description
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 146650787X
Category : Technology & Engineering
Languages : en
Pages : 3632
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Book Description
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Author:
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ISBN:
Category : Food industry and trade
Languages : en
Pages : 0
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