Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/74240| Title: | Introduction to Food Manufacturing Engineering |
| Authors: | Loon Neoh, Tze Adachi, Shuji Furuta, Takeshi |
| Keywords: | Food Manufacturing Engineering |
| Issue Date: | 2016 |
| Publisher: | Springer Science+Business Media Singapore |
| Description: | Food 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. |
| URI: | http://10.6.20.12:80/handle/123456789/74240 |
| ISBN: | 978-981-10-0441-4 |
| Appears in Collections: | Chemistry |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2016_Book_IntroductionToFoodManufacturin.pdf | 5.32 MB | Adobe PDF | View/Open |
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