- Main
- Technique - Food Manufacturing
- Wiley Encyclopedia of Food Science and...
Wiley Encyclopedia of Food Science and Technology, 4 Volume Set
Frederick J. Francis你有多喜欢这本书?
下载文件的质量如何?
下载该书,以评价其质量
下载文件的质量如何?
Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: "...fills a definite need in the food science and technology literature... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."-Food and Chemistry
年:
2000
出版:
2nd ed
出版社:
Wiley
语言:
english
页:
3130
ISBN 10:
0471192589
ISBN 13:
9780471192855
文件:
DJVU, 46.27 MB
您的标签:
IPFS:
CID , CID Blake2b
english, 2000
在1-5分钟内,文件将被发送到您的电子邮件。
该文件将通过电报信使发送给您。 您最多可能需要 1-5 分钟才能收到它。
注意:确保您已将您的帐户链接到 Z-Library Telegram 机器人。
该文件将发送到您的 Kindle 帐户。 您最多可能需要 1-5 分钟才能收到它。
请注意:您需要验证要发送到Kindle的每本书。检查您的邮箱中是否有来自亚马逊Kindle的验证电子邮件。
正在转换
转换为 失败