Related Books
Language: en
Pages: 441
Pages: 441
Type: BOOK - Published: 2016-06-14 - Publisher: John Wiley & Sons
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).
Language: en
Pages: 938
Pages: 938
Type: BOOK - Published: 2006 - Publisher: CRC Press
Language: en
Pages: 454
Pages: 454
Type: BOOK - Published: 2016-06-20 - Publisher: John Wiley & Sons
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).
Language: en
Pages: 272
Pages: 272
Type: BOOK - Published: 2016-02-23 - Publisher: John Wiley & Sons
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal rese
Language: en
Pages: 698
Pages: 698
Type: BOOK - Published: 2006 - Publisher: CRC Press
