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
Description
Summary: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.).
Physical Description:1 online resource
Bibliography:Includes bibliographical references and index.
ISBN:9781119296225
1119296226
9781119296218
1119296218
1848219342
9781848219342