Food Science: 5th Edition

Author: et al. Translated
Publisher:
Publish Date: 2001-06-01
Features: This book is one of the series on Modern Food Technology in the United States. The entire book is divided into 25 sections, comprehensively and systematically elaborating on the food industry and its characteristics, the components, properties, significance of food, etc., and provides detailed explanations for each type of food. The content of this book is extensive, covering all aspects of food science, with explanations that are both in-depth and easy to understand. It possesses a certain scientific nature, theoretical foundation, targeted focus, and practicality, making it a valuable reference for individuals engaged in food science research.