| Title : | Food science : and technology | | Material Type: | printed text | | Authors: | Campbell-Platt Geoffrey, Editor | | Edition statement: | 2nd ed. | | Publisher: | Hoboken, Nj. : Wiley Blackwell | | Publication Date: | C2018 | | Pagination: | ix, 564 p. | | Layout: | ill. | | Size: | 22 cm. | | ISBN (or other code): | 978-0-470-67342-3 | | Price: | 2554.00 | | Languages : | English (eng) | | Descriptors: | [LCSH]Food -- Biotechnology
[LCSH]Food industry and trade
| | Class number: | TP370 .F629 2018 | | Abstract: | Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organizations. -- | | Record link: | http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=28366 |
Food science : and technology [printed text] / Campbell-Platt Geoffrey, Editor . - 2nd ed. . - [S.l.] : Hoboken, Nj. : Wiley Blackwell, C2018 . - ix, 564 p. : ill. ; 22 cm. ISBN : 978-0-470-67342-3 : 2554.00 Languages : English ( eng) | Descriptors: | [LCSH]Food -- Biotechnology
[LCSH]Food industry and trade
| | Class number: | TP370 .F629 2018 | | Abstract: | Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organizations. -- | | Record link: | http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=28366 |
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