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Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.
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Food Science and Technology, Oluwatosin Ademola Ijabadeniyi
- Langue
- Année de publication
- 2023
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- Titre
- Food Science and Technology
- Sous-titre
- Fundamentals and Innovation
- Langue
- Anglais
- Éditeur
- De Gruyter
- Publié
- 2023
- Format
- souple
- Pages
- 599
- ISBN10
- 311101309X
- ISBN13
- 9783111013091
- Séries
- Mots clés
- Nonfiction, Science et Mathématiques, Sciences naturelles, Chimie
- Description
- Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.