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Textbook of Food Science and Technology, 3/e

The book covers most aspects relevant in the study of food science for undergraduate and postgraduate students as well as those preparing for competitive examinations.
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ISBN: 9789386478009

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Product Description

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    The book covers most aspects relevant in the study of food science for undergraduate and postgraduate students as well as those preparing for competitive examinations. Chapters on food science, properties of food, cereals, pulses, milk and milk products, fruits and vegetables, eggs, meat, sugars and fats have been revised and updated, and a new chapter on food-borne diseases added in the book. New technologies in food processing and innovative food products have been included in this edition. The book also contains short notes, additional information and appendices which supplement the information within the book.

     The third edition will greatly benefit the students and introduce them to newer technologies and recent advancements in food science. Latest research findings and new legislations have been included to inform the readers on the recent developments.

Additional Information
    Publisher CBS Publishers & Distributors
    Year 2017
    Edition 1/e
    Pages 356
    Author Avantina Sharma
    Subject Food Science & Technology
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