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
Over de auteur
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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Taal Engels ● Formaat EPUB ● Pagina’s 599 ● ISBN 9783111013480 ● Bestandsgrootte 7.4 MB ● Editor Oluwatosin Ademola Ijabadeniyi ● Uitgeverij De Gruyter ● Stad Berlin/Boston ● Gepubliceerd 2023 ● Editie 2 ● Downloadbare 24 maanden ● Valuta EUR ● ID 9157987 ● Kopieerbeveiliging Adobe DRM
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