The book offers thorough coverage of the food science aspects of processing and preservation, including technological, microbiological, and chemical processes on the one hand, and evaluation of food safety and quality, new and modified foods through fermentation, food-borne illnesses, and food spoiling on the other. There has also been a thorough discussion of the preservation procedures that involve the use of radiation and extreme temperatures. This study was designed to serve as a textbook for science and engineering undergraduate students, but it would also be very beneficial to professionals, academics, and postgraduate students taking food science courses.
৳1498
- Brand: PHI Learning
- SKU: 9788120320864
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