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

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.).

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Jeantet, Romain (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Francés
Publicado: London : Hoboken : ISTE, Ltd. ; Wiley, Ã2016.
Colección:Food science and technology (Academic Press)
Temas:
Food industry and trade > Handbooks, manuals, etc.
Food > Packaging > Handbooks, manuals, etc.
Aliments > Conditionnement > Guides, manuels, etc.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Packaging
Food industry and trade
Food adulteration and inspection
Food > Quality
Handbooks and manuals
Handbooks and manuals.
Acceso en línea:Texto completo

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