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Handbook of Food Science and Technology 2 Vols. Set (Reprint)

Handbook of Food Science and Technology 2 Vols. Set (Reprint)

Author Name : Dev Raj Pandir, Rakesh Sharma and N L Patel

Features

  • Publisher : Studium Press (India) Pvt. Ltd.
  • Edition : Reprint
  • ISBN 10 : 93-80012-78-0
  • ISBN 13 : 978-93-80012-78-0
  • Page no : 1096
  • Publication Year : 2020
$4000

In stock

  • Description
  • Table Of Content
  • Reviews
"Food Science is application of basic science and engineering to study the fundamental of (physical, chemical and biochemical nature) of foods and principles of the food processing. Food technology is the use of the information generated by the food science in the selection, preservation, processing, packaging, storage and distribution to ensure greater availability of a wide variety of food. Therefore, the Food Science and Technology is a broad discipline which contains many specializations like food microbiology, food engineering and food chemistry besides various food processing technologies. Keeping the importance of the food in our life. The two volumes set on “Handbook of Food Science and Technology” is a well written series and covers Chemistry and Safety in Vol.1 and Processing Techniques in Vol.2. The book series containing information would be the strongest link between the industry, academia and the consumers. The students, teachers, and researchers often need a direct reference which is complete on the subject for teaching undergraduate or postgraduate students in this publication".
Table of Content Please see the Table of Contents in respective vols.
Series 2 Vols. Set (Reprint)
Title Handbook of Food Science and Technology 2 Vols. Set (Reprint)
Author's Name Dev Raj Pandir, Rakesh Sharma and N L Patel
Publisher Studium Press (India) Pvt. Ltd.
Page No. 1096
Year Of Publication 2020
ISBN 10 93-80012-78-0
ISBN 13 978-93-80012-78-0
Book size width 9.5
book size(hei) 6.5
Edition Reprint
Book Size(len) -
Binding type Hard bound
About The Book "Food Science is application of basic science and engineering to study the fundamental of (physical, chemical and biochemical nature) of foods and principles of the food processing. Food technology is the use of the information generated by the food science in the selection, preservation, processing, packaging, storage and distribution to ensure greater availability of a wide variety of food. Therefore, the Food Science and Technology is a broad discipline which contains many specializations like food microbiology, food engineering and food chemistry besides various food processing technologies. Keeping the importance of the food in our life. The two volumes set on “Handbook of Food Science and Technology” is a well written series and covers Chemistry and Safety in Vol.1 and Processing Techniques in Vol.2. The book series containing information would be the strongest link between the industry, academia and the consumers. The students, teachers, and researchers often need a direct reference which is complete on the subject for teaching undergraduate or postgraduate students in this publication".

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