Ebook Essentials of food science (Third edition): Part 2
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Continued part 1, part 2 of ebook "Essentials of food science" provides readers with contents including: fat and oil products; food emulsions and foams; sugars, sweeteners, and confections; baked products - batters and dough; aspects of food production; food preservation and processing; food additives; packaging of food products; government regulation of the food supply; biotechnology and genetically modified organisms (GMOs);...
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Ebook Essentials of food science (Third edition): Part 2
Nội dung trích xuất từ tài liệu:
Ebook Essentials of food science (Third edition): Part 2
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