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.
€114.95
Tentang Penulis
Oluwatosin Ademola Ijabadeniyi is a Professor at the Department of Biotechnology and Food Science, Durban University of Technology, South Africa. His research focuses on food quality and safety.
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Bahasa Inggris ● Format EPUB ● Halaman 599 ● ISBN 9783111013480 ● Ukuran file 7.4 MB ● Editor Oluwatosin Ademola Ijabadeniyi ● Penerbit De Gruyter ● Kota Berlin/Boston ● Diterbitkan 2023 ● Edisi 2 ● Diunduh 24 bulan ● Mata uang EUR ● ID 9157987 ● Perlindungan salinan Adobe DRM
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