Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing.
An edition of Food science
(1968)
Food science
5th edition
1 edition
by Norman N. Potter
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Food science: 5th edition
June 1, 1998, Springer
Hardcover
in English
- 1 edition
0442013981 9780442013981
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"Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing."
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- Created April 30, 2008
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