Food Science
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Language: en
Pages: 499
Pages: 499
Type: BOOK - Published: 2013-12-05 - Publisher: Springer Science & Business Media
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical
Language: en
Pages: 532
Pages: 532
Type: BOOK - Published: 2018-01-04 - Publisher: Academic Press
Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food prepa
Language: en
Pages: 244
Pages: 244
Type: BOOK - Published: 2014-05-21 - Publisher: Courier Corporation
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinn
Language: en
Pages: 799
Pages: 799
Type: BOOK - Published: 2011-08-26 - Publisher: John Wiley & Sons
This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects
Language: en
Pages: 276
Pages: 276
Type: BOOK - Published: 2020-09-22 - Publisher: Academic Press
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary sci
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