Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
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Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Imprint | Springer-Verlag New York |
Country of origin | United States |
Series | Food Engineering Series |
Release date | December 2007 |
Availability | Expected to ship within 10 - 15 working days |
First published | 2008 |
Editors | Jos e Miguel Aguilera, Peter J. Lillford |
Dimensions | 235 x 155 x 34mm (L x W x T) |
Format | Hardcover |
Pages | 616 |
Edition | 2008 ed. |
ISBN-13 | 978-0-387-71946-7 |
Barcode | 9780387719467 |
Categories | |
LSN | 0-387-71946-6 |