Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: ...fills a definite need in the food science and technology literature.... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject. -Food and Chemistry
Product Identifiers
Publisher
John Wiley & Sons Inc
ISBN-13
9780471192855
eBay Product ID (ePID)
95587300
Product Key Features
Author
Frederick J. Francis
Publication Name
Wiley Encyclopedia of Food Science and Technology, 4 Volume Set
Format
Hardcover
Language
English
Subject
Writing & Reading, Engineering & Technology
Publication Year
1999
Type
Référence
Number of Pages
2816 Pages
Dimensions
Item Height
29mm
Item Width
22mm
Item Weight
7600g
Additional Product Features
Country/Region of Manufacture
United States
Editor
Frederick J. Francis
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