Articles liés à Food Science and Technology
Présentation de l'éditeur
Food Science and Technology is considered the flagship textbook for degree level studies in food science, supported by the International Union of Food Science and Technology.
The comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.
This second edition sees major development of the book′s accessibility and features as well as a greater use of colour, photos and illustrations to enhance the reader′s learning experience and to appeal to students in the subject.
The editor, Geoffrey Campbell–Platt, is a world–renowned food scientist with a long career in industry and academia, and is currently President of the world s biggest professional association for food science, the International Union of Food Science and Technology (IUFoST).
Each chapter is written by an expert in their chosen field, thus presenting a collection of authoritative authors in one volume, suitable for food science and technology degree programmes and food industry professionals.
About IUFoST
The International Union of Food Science and Technology (IUFoST) is a country–membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review.
For further information about IUFoST and its activities, visit: www.iufost.org
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurJohn Murray Publishers Ltd
- Date d'édition1981
- ISBN 10 0719538505
- ISBN 13 9780719538506
- ReliureBroché
- Langueanglais
- Numéro d'édition4
- Nombre de pages320
- Coordonnées du fabricantnon disponible
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Food Science and Technology
Edité par
Hodder & Stoughton General Division, United Kingdom, London, 1981
ISBN 10 : 0719538505
ISBN 13 : 9780719538506
Ancien ou d'occasion
Paperback
Vendeur : WorldofBooks, Goring-By-Sea, WS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. N° de réf. du vendeur GOR004617662
Quantité disponible : 1 disponible(s)
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Food Science and Technology (Fourth edition, revised and enlarged by Dr Lelio Parducci))
Edité par
John Murray, London, 1981
ISBN 10 : 0719538505
ISBN 13 : 9780719538506
Ancien ou d'occasion
Paperback
Vendeur : Mike Park Ltd, London, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Good. Fourth edition. Illustrated, octavo, pp xvi, 304, slightly worn internally, corners a little bumped, papeback, covers very slightly worn. SCARCE. N° de réf. du vendeur 016648
Quantité disponible : 1 disponible(s)
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Food Science and Technology, 4th edition
Edité par
John Murray, 1981
ISBN 10 : 0719538505
ISBN 13 : 9780719538506
Ancien ou d'occasion
Paperback
Vendeur : BookDepart, Shepherdstown, WV, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. Trade paperback, light shelf/storage wear to exterior; otherwise like new with clean text, tight binding. N° de réf. du vendeur 96386
Quantité disponible : 1 disponible(s)