Technological aspects on food science - Dahima, Rashmi
36,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 1-2 Wochen
payback
18 °P sammeln
  • Broschiertes Buch

The book vividly showcases a technological account on Food Science from 'Plinth to Zenith'. Author interactively guides the reader through the chemistry of food constituents and additives. It is a comprehensive guide of food microbiology and concepts of food preservation and processing. Technological processes for industrial manufacture of commercially important foods have been elaborately discussed. Light was thrown on Food Laws and standards. Detailed coverage of each topic is presented in a clear and systematic style making it a rich source of knowledge essential for students and researchers.…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
The book vividly showcases a technological account on Food Science from 'Plinth to Zenith'. Author interactively guides the reader through the chemistry of food constituents and additives. It is a comprehensive guide of food microbiology and concepts of food preservation and processing. Technological processes for industrial manufacture of commercially important foods have been elaborately discussed. Light was thrown on Food Laws and standards. Detailed coverage of each topic is presented in a clear and systematic style making it a rich source of knowledge essential for students and researchers.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
Dr. Rashmi Dahima is currently Associate Professor in School of Pharmacy, Devi Ahilya University, Indore, India. She has passionately dedicated herself to research and pharmaceutical profession since more than a decade. Area of research interest lies in Food Science & Nutrition,Taste masking approaches, Conventional and Novel drug delivery system.