Cover Image

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.).

Bibliographic Details
Other Authors: Jeantet, Romain (Editor)
Format: eBook
Language:English
Published: London : Hoboken : ISTE, Ltd. ; Wiley, ©2016.
Series:Food science and technology (Academic Press)
Subjects:
Food industry and trade > Handbooks, manuals, etc.
Food > Packaging > Handbooks, manuals, etc.
Electronic books.
Online Access:Connect to the full text of this electronic book

Internet

Connect to the full text of this electronic book

Available Online

Holdings details from Available Online
Call Number: TP374 .H35 2016
 
Call Number Status Get It
TP374 .H35 2016 Available