Handbook of Food Science and Technology 2 (Gerard Brule)
13152 р.
Автор(ы): Gerard Brule;
Издатель: John Wiley & Sons Limited
ISBN: 978-1-119-28523-6
ID: SKU1895728
Добавлено: 30.12.2023
Цены
Цена от 13152 р. до 13152 р. в 1 магазинах
Магазин | Цена | Наличие |
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ЛитРес 5/5 | 13152 р. 16440 р. электронная книга | скачать фрагмент | |
Лабиринт 5/5 | ||
Читай-город 5/5 | ||
МАЙШОП 5/5 | Один из первых книжных интернет-магазинов, работающий с 2002 года | |
Описание
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book «Science des aliments» published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
Смотри также Характеристики.
Яндекс.Маркет
О книге
ISBN | 978-1-119-28523-6 |
Автор(ы) | Gerard Brule |
Пищевая промышленность - издательство "John Wiley & Sons Limited"
Категория 10521 р. - 15782 р.
мукомольное производство - издательство "John Wiley & Sons Limited" »