This four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing and Volume IV food technology and processing.
Unique in both depth and breadth, each volume contains about 1000 pages of scientific and technical data.
Rapidshare links
Deposit Links
No comments:
Post a Comment