Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
- ISBN: 978-1-4614-9828-5
- Editorial: Springer
- Encuadernacion: Rústica
- Fecha Publicación: 03/11/2014
- Nº Volúmenes: 1
- Idioma: Inglés