Description

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

Wiley Encyclopedia of Food Science and Technology, 4 Volume Set

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£2,070.86

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Usually despatched within 5 days
Hardback by Frederick J. Francis

1 in stock

Short Description:

Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical... Read more

    Publisher: John Wiley & Sons Inc
    Publication Date: 30/11/1999
    ISBN13: 9780471192855, 978-0471192855
    ISBN10: 0471192856

    Number of Pages: 2816

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    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

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