Food Processing and Technology

195.00

This book is for the students of food science and technology. The book is best for the students of JRF, NET, ARS, Ph.D, BHU, CFTRI, NIFTEM and other examinations so as to provide students with the relevant data for cracking these competitive exams.

The book is particularly useful for juniors, seniors, undergraduates, post graduates, Ph.D. Scholar, food scientists and technologists, plant physiologists, food microbiologists, biochemists, agricultural engineers, nutritionists, food engineers, food packagers, molecular biologists and many more.

CONTENTS OF THE BOOK

  1. Food Microbiology
  2. Food Chemistry
  3. Food Engineering
  4. Food technology
  5. Food Quality
  6. Milk, Egg, Fish and Meat Products
  7. Food Packaging
  8. Applied Nutrition
  9. Miscellaneous
  10. Glossary
  11. Botanical Names of Some crops
  12. Important Tables
  13. General Agriculture
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Description

Author: Suresh Chandra, Durvesh Kumari, S.K. Goyal and Samsher

Publisher: Jain Brothers

Year of Publication: 2nd Revised edition, 2014

Language: English

Paperback

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