Format:
1 Online-Ressource (XIV, 585 Seiten)
,
Illustrationen
Edition:
2nd edition
ISBN:
9783111013107
,
9783111013480
Series Statement:
De Gruyter STEM
Content:
Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science
Note:
In English
Additional Edition:
ISBN 9783111013091
Additional Edition:
ISBN 311101309X
Additional Edition:
Erscheint auch als Druck-Ausgabe Food science and technology Berlin : De Gruyter, 2023 ISBN 9783111013091
Additional Edition:
ISBN 311101309X
Language:
English
Subjects:
Chemistry/Pharmacy
,
Agriculture, Forestry, Horticulture, Fishery, Domestic Science
Keywords:
Lebensmitteltechnologie
;
Lebensmittelchemie
;
Lebensmittelmikrobiologie
DOI:
10.1515/9783111013107
Author information:
Ijabadeniyi, Oluwatosin Ademola
