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Language: en
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Pages: 698
Type: BOOK - Published: 2006 - Publisher: CRC Press
Language: en
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Pages: 938
Type: BOOK - Published: 2006 - Publisher: CRC Press
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Pages: 441
Type: BOOK - Published: 2016-06-14 - Publisher: John Wiley & Sons
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.).
Language: en
Pages: 704
Pages: 704
Type: BOOK - Published: 1999-11-16 - Publisher: Wiley-Interscience
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical