Methodology of food science. Textbook for universities
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The manual provides theories and systems of nutrition, their comparative analysis, principles of creating combined food products, functional food products, specialized food products, and food safety.
The manual is intended for master's students, postgraduates, and students studying in the fields of "Food products from plant raw materials" and "Industrial ecology and biotechnologies".
The manual is intended for master's students, postgraduates, and students studying in the fields of "Food products from plant raw materials" and "Industrial ecology and biotechnologies".
Author:
Author:Kiseleva Tatiana Fedorovna
Cover:
Cover:hardcover
Category:
- Category:Cookbooks, Food & Wine
- Category:Science & Math
Dimensions:
Dimensions:24.5x17x1.5 cm
Series:
Series:Foodservice Production Technology
ISBN:
ISBN:978-5-507-46490-6
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