Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74240
Full metadata record
DC FieldValueLanguage
dc.contributor.editorLoon Neoh, Tze-
dc.contributor.editorAdachi, Shuji-
dc.contributor.editorFuruta, Takeshi-
dc.date.accessioned2019-06-26T05:51:47Z-
dc.date.available2019-06-26T05:51:47Z-
dc.date.issued2016-
dc.identifier.isbn978-981-10-0441-4-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/74240-
dc.descriptionFood science refers to an integrated science, encompassing comprehensive aspects of the processing of all sorts of bioresources including agricultural, livestock, and marine products into food or food ingredients. Also included are the methods of preparation as well as the effects on the human body resulting from the ingestion of the prepared food products, and in this way food science contributes to the betterment of health and the enrichment of life for mankind. In order to achieve these ultimate goals, food-manufacturing knowledge for processing bio-resources into food and food ingredients is therefore indispensable.en
dc.languageenen
dc.language.isoenen_US
dc.publisherSpringer Science+Business Media Singaporeen_US
dc.subjectFood Manufacturing Engineeringen_US
dc.titleIntroduction to Food Manufacturing Engineeringen_US
dc.typeBooken_US
Appears in Collections:Chemistry

Files in This Item:
File Description SizeFormat 
2016_Book_IntroductionToFoodManufacturin.pdf5.32 MBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.