Wiley Encyclopedia of Food Science and Technology, Volume 1
Christine M. Bruhn, Fergus M. Clydesdale, Pavinee Chinachoti, Michael P. Doyle, William D. Powrie, Kristen McNutt, Carl K. Winter
Wiley, 2000 - Science - 2768 pages
Annotation 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.
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Dean Cliver University of California Davis California Bovine cessing Daniel F Farkas Oregon State University Corvallis Oregon
G Coccodrilli General Foods USA White Plains New York HighPressure Processing Paul Fazio HšagenDazs Research and Development Edina
Richard Cotter WhitehallRobins Madison New Jersey Osteo Mario P de Figueiredo Consultant Chesterfield Missouri
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