Food 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 quality food. It is a
valuable resource for researchers and students in food science
& technology and food industry professionals and entrepreneurs.
There are two new chapters in the 2nd Ed. COVID-19 and food supply
chain as well as climate-smart food science.
General
| Imprint: |
De Gruyter
|
| Country of origin: |
Germany |
| Series: |
De Gruyter STEM |
| Release date: |
November 2023 |
| First published: |
2023 |
| Editors: |
Oluwatosin Ademola Ijabadeniyi
|
| Dimensions: |
240 x 170mm (L x W) |
| Pages: |
595 |
| Edition: |
2nd Edition |
| ISBN-13: |
978-3-11-101309-1 |
| Categories: |
Books
|
| LSN: |
3-11-101309-X |
| Barcode: |
9783111013091 |
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