This book would serve as a valuable addition to the scientific literature on recent advancements in agriculture, meat science technology, food safety, dairy technology, cereal science, nanotechnology, waste utilization, and quality assurance of food and functional foods. The content of the book has been systematically designed to include significant and scientific research and advancements for new product development and advanced knowledge on the nutritional attributes of dairy and cereal-based products. As such, this book would be an essential reference material for students, researchers, and academicians working in various aspects of foods.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Naveen Kumar, is presently working as faculty of Food Technology at Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, Rajasthan.
Ravinder Kaushik, is working as Assistant Professor in the School of Bioengineering and Food Technology, Shoolini University, Solan Himachal Pradesh, India.
Prince Chawla, is working as Assistant Professor in the School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh. He is a recognized reviewer of Elsevier.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Vendeur : Brook Bookstore On Demand, Napoli, NA, Italie
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Vendeur : Revaluation Books, Exeter, Royaume-Uni
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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book would serve as a valuable addition to the scientific literature on recent advancements in agriculture, meat science technology, food safety, dairy technology, cereal science, nanotechnology, waste utilization, and quality assurance of food and functional foods. The content of the book has been systematically designed to include significant and scientific research and advancements for new product development and advanced knowledge on the nutritional attributes of dairy and cereal-based products. As such, this book would be an essential reference material for students, researchers, and academicians working in various aspects of foods. 264 pp. Englisch. N° de réf. du vendeur 9788119254699
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