Wiley Encyclopedia of Food Science and Technology, 4 Volume Set, 2nd EditionISBN: 978-0-471-19285-5
Hardcover
2816 pages
November 1999
 Add to Cart
This price is valid for United States. Change location to view local pricing and availability.  This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 5-6 days delivery time. The book is not returnable.
|
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
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
