Introducing Food Science
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Language: en
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Type: BOOK - Published: 2015-09-03 - Publisher: CRC Press
The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This for
Language: en
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Type: BOOK - Published: 2011-05-16 - Publisher: CRC Press
As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-techni
Language: en
Pages: 276
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Type: BOOK - Published: 2020-09-22 - Publisher: Academic Press
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary sci
Language: en
Pages: 287
Pages: 287
Type: BOOK - Published: 1988-01-01 - Publisher: Elsevier Science Limited
Development of new food products is an extremely broad area involving chemistry, biochemistry, nutrition, microbiology, marketing, law, economics, food science
Language: en
Pages: 149
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Type: BOOK - Published: 2013 - Publisher: Stenhouse Pub
Young children arrive at school with unrestrained curiosity and wonder about the world. A fact-based, hands-on activity approach to teaching science, however, i