Handbook of food science, technology, and engineering [electronic resource]

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Tác giả: Y. H Hui

Ngôn ngữ: eng

ISBN-13: 978-1420058802

Ký hiệu phân loại: 664 Food technology

Thông tin xuất bản: Boca Raton : Taylor & Francis, 2006

Mô tả vật lý: 4 v. : , ill. ; , 29 cm.

Bộ sưu tập: Sách tra cứu

ID: 88420

Filling a gap in the literature in this area, this four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing and Volume IV food technology and processing. Unique in both depth and breadth, each volume contains about 1000 pages of scientific and technical data.
Includes bibliographical references and index.
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