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Book synopsis

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products;

Book details

Book category Books in English Earth sciences, geography, environment, planning The environment Environmental management

• Full title: Handbook of Food Science and Technology 3 - Food Biochemistry and Technology
• Author: Romain Jeantet, Thomas Croguennec, Dr. Pierre Schuck, Gerard Brule
• Language: English
• Binding: Hardback
• Number of pages: 436
• EAN: 9781848219342
• ISBN: 9781848219342
• ID: 10045653
• Publisher: ISTE Ltd and John Wiley & Sons Inc
• Weight: 832 g
• Dimensions: 167 × 242 × 29 mm
• Date of publishing: 07. June 2016

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