Wiley Encyclopedia of Food Science and Technology - Couverture rigide

Couverture rigide

ISBN 10 : 0471192856 ISBN 13 : 9780471192855

Editeur : Wiley-Interscience, 1999

Synopsis

Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists.

From reviews of the first edition:

"...fills a definite need in the food science and technology literature.... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."
―Food and Chemistry

A propos du livre

À propos de l?auteur

Frederick J. Francis is the author of Wiley Encyclopedia of Food Science and Technology, 2nd Edition, 4 Volume Set, 2nd Edition, published by Wiley.

Détails de l'édition

• Éditeur: Wiley-Interscience
• Date d'édition: 1999
• Langue: anglais
• ISBN 10: 0471192856
• ISBN 13: 9780471192855
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 2816
• Éditeur: Francis Frederick J.
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible