Handbook of food science and technology. 3, Food biochemistry and technology

Handbook of food science and technology. 3, Food biochemistry and technology / edited by Romain Jeantet [and others].

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.).

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Bibliographic Details
Other Authors: Jeantet, Romain (Editor)
Format: eBook
Language:English
French
Published: London : Hoboken : ISTE, Ltd. ; Wiley, ©2016.
Series:Food science and technology (Academic Press)
Subjects:
Food industry and trade > Handbooks, manuals, etc.
Food > Packaging > Handbooks, manuals, etc.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Packaging
Food industry and trade
Food adulteration and inspection
Food > Quality
Handbooks and manuals
Handbooks and manuals.
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Status: Available

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