Food Science and Technology: New Research PDF
498 Pages·2008·9.849 MB·English
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Description:
Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. This book provides leading edge research in this field.
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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
