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Handbook of food science, technology, and engineering

Author: Y H Hui
Publisher: Boca Raton : Taylor & Francis, 2006.
Series: Food science and technology (Taylor & Francis), 148.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:

A reference on food science for professionals in the government, industry, and academia. It covers properties, products, analysis, and microbiology. It explores attributes, fermentation, safety,  Read more...

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Genre/Form: Handbooks, manuals, etc
Guides, manuels, etc
Additional Physical Format: Online version:
Handbook of food science, technology, and engineering.
Boca Raton : Taylor & Francis, 2006
(OCoLC)607767674
Document Type: Book
All Authors / Contributors: Y H Hui
ISBN: 9780849398476 9781574445510 9780849398483 9781574445527 9780849398490 0849398479 1574445510 0849398487 1574445529 0849398495
OCLC Number: 60550736
Description: 4 volumes : illustrations ; 29 cm.
Contents: v. 1. Food science: properties and products --
v. 2. Food science: ingredients, health and safety --
v. 3. Food engineering and food processing --
v. 4. Food technology and food processing.
Series Title: Food science and technology (Taylor & Francis), 148.
Responsibility: edited by Y.H. Hui ; associate editors, J.D. Culbertson [and others].
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