Food Science and Technology
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Food Science and Technology
By Bhupendra Singh KhatkarThe book attempts to explain each topic at a level that is easy to understand and implement. The book is divided into six parts and covers 52 chapters. Part I covers topics on grain processing. Part II deals with milk and milk products.
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Food Science and Technology
By Geoffrey Campbell-PlattBritish Library, London. Maier, P., Barney, A. and Price, G. (2009) Study Skills for Science, Engineering and Technology Students. Pearson Education, Harlow, UK. Marshall, L.A. and Rowland, F. (2006) A Guide to Learning Independently, ...
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Food Science and Technology
By Geoffrey Campbell-PlattExpertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the ...
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Food Science and Technology: Trends and Future Prospects
By Oluwatosin Ademola IjabadeniyiFresh and cured meat processing and preservation. In: S. M. Lonergan, D. G. Topel and D. N. Marple (Eds.), The Science of Animal Growth and Meat Technology (Second Edition) (Chapter 13, pp. 205–228). Academic Press.
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Food Science and Technology
By Geoffrey Campbell-PlattThus, the food market is more likely to be oligopolistic. The food industry is often defined as a lowtechnology sector, and R&D is usually dominated by a few large companies. In the food industry, compared to other industries, ...
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Food Science and Technology: Fundamentals and Innovation
By Oluwatosin Ademola IjabadeniyiFood Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of ...
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Food Science and Technology: Trends and Future Prospects
By Oluwatosin Ademola IjabadeniyiThis book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.