Handbook of food science and technology. 3, Food biochemistry and technology

Handbook of food science and technology. 3, Food biochemistry and technology /

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.).

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Bibliographic Details
Online Access: Full text (MCPHS users only)
Other Authors: Jeantet, Romain (Editor)
Format: Electronic eBook
Language:English
French
Published: London : Hoboken : ISTE, Ltd. ; Wiley, 2016
Series:Food science and technology (Academic Press)
Subjects:
Food industry and trade > Handbooks, manuals, etc.
Food > Packaging > Handbooks, manuals, etc.
Handbooks and manuals.
Local Note:ProQuest Ebook Central

Internet

Full text (MCPHS users only)

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