Food Materials Science: Principles and Practice (BOK)

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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.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2007 Forlag
Springer
ISBN 9780387719467 Antall sider 632
Dimensjoner 15,5cm x 23,5cm x 3,4cm Vekt 1214 gram
Leverandør Bertram Trading Ltd Andre medvirkende Jose Miguel Aguilera, Peter J. Lillford
Emner og form Food & beverage technology

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