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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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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