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Handbook of Food Science and Technology 1: Food Alteration and Food Quality Romain Jeantet
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Handbook of Food Science and Technology 1: Food Alteration and Food Quality
Romain Jeantet
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
264 pages, black & white illustrations
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | January 8, 2016 |
| ISBN13 | 9781848219328 |
| Publishers | ISTE Ltd and John Wiley & Sons Inc |
| Pages | 272 |
| Dimensions | 243 × 166 × 21 mm · 568 g |
| Language | English |
| Editor | Brule, Gerard (Agrocampus Oues, Rennes, France) |
| Editor | Croguennec, Thomas (Agrocampus Ouest, Rennes, France) |
| Editor | Jeantet, Romain (INRA-Agrocampus Ouest, Rennes, France) |
| Editor | Schuck, Pierre (INRA, Rennes, France) |
