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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Publish Date
2005
Publisher
CBS Publishers & Distributors
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Previews available in: English
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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
1995, Chapman & Hall
in English
- 5th ed. / revised by J. H. Hotchkiss.
0442013981 9780442013981
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December 29, 2021 | Edited by ImportBot | import existing book |
April 28, 2011 | Edited by OCLC Bot | Added OCLC numbers. |
April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
December 15, 2009 | Edited by WorkBot | link works |
April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |