Food Science and Technology
Fundamentals and Innovation
Food Science and Technology
Fundamentals and Innovation
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.
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Ijabadeniyi, Oluwatosin Ademola
| ISBN | 9783111013091 |
|---|---|
| Media type | Book |
| Edition number | 2. Aufl. |
| Copyright year | 2023 |
| Publisher | De Gruyter |
| Illustrations | 12 b/w and 18 col. ill., 46 b/w tbl. |
| Language | English |
