Handbook of Food Science and Technology 1
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors'' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.
Presented across three parts, the aut...
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors'' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.
Presented across three parts, the aut...