ENGLISH

Wiley Encyclopedia of Food Science and Technology, 4 Volume Set

By Frederick J. Francis

Book information

Publisher
Wiley
Year
2000
ISBN
0471192856, 9780471192855, 0471192554, 0471192562, 0471192570, 0471192589
LCC
TP368.2 .E62 2000
Open Library ID
OL39523M
Language
english
Format
DJVU
Filesize
46 MB (48520195 bytes)
Edition
2nd ed
Pages
3130\3130
Library
Kolxo3
DPI
300
Time added
2009-07-20 03:45:11
Пищевая промышленность;Общая технология и теоретич

Description

Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: "...fills a definite need in the food science and technology literature... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."-Food and Chemistry

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