This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiolog

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal rese

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects