Isbn: 9789391383763 - principles, evaluation and methods in food science (17 resultados)

Condición: New.

Condición: New.

Condición: New.

Hardcover. Condición: New. ISBN:9789391383763.

Hardcover. Condición: New. Food science is all of the science involved in taking agricultural food products from the farmer's gate to the grocery store, restaurant, or dinner table. Food scientists work with all sectors of agriculture. Food science includes both basic and applied biology, microbiology, chemistry, math, business, engineering, physics, and other disciplines. A food scientist's goal is to make safe, high quality food products that are profitable to all segments of agriculture. Food science students can also compete in national competitions dealing with food, such as Dairy Judging, Meats Judging, New Product Development, and the Research Chef's Association. The book demonstrates principles and evaluation practices behind starch, fruits and vegetables, milk and milk products, egg foams and emulsions, meat, fats and oils, sugar and jaggery cookeries, and preservation practical's include drying and dehydration of fruits and vegetables, jams and jelly making, fruit juices, squashes and pickling. …

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HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

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Hardcover. Condición: Brand New. 164 pages. 0.55x9.02x5.98 inches. In Stock.

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Condición: As New. Unread book in perfect condition.

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Condición: As New. Unread book in perfect condition.

Condición: New. In English.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food science encompasses all aspects of taking agricultural food products from the farm to the consumer. This interdisciplinary field encompasses basic and applied biology, microbiology, chemistry, mathematics, business, engineering, physics, and other disciplines. Food scientists aim to develop safe and high-quality food products that are profitable for all sectors of agriculture. Food science students can also participate in national competitions such as Dairy Judging, Meats Judging, New Product Development, and the Research Chefs Association.The book provides an insight into the principles and evaluation practices related to starch, fruits and vegetables, milk and milk products, egg foams and emulsions, meat, fats and oils, sugar and jaggery cookeries, and preservation techniques such as drying and dehydration of fruits and vegetables, jams and jelly making, fruit juices, squashes, and pickling. 164 pp. Englisch. …

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Food science encompasses all aspects of taking agricultural food products from the farm to the consumer. This interdisciplinary field encompasses basic and applied biology, microbiology, chemistry, mathematics, business, engineering, physics, and other disciplines. Food scientists aim to develop safe and high-quality food products that are profitable for all sectors of agriculture. Food science students can also participate in national competitions such as Dairy Judging, Meats Judging, New Product Development, and the Research Chefs Association.The book provides an insight into the principles and evaluation practices related to starch, fruits and vegetables, milk and milk products, egg foams and emulsions, meat, fats and oils, sugar and jaggery cookeries, and preservation techniques such as drying and dehydration of fruits and vegetables, jams and jelly making, fruit juices, squashes, and pickling. …