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Cookie akzeptierenVickie A. Vaclavik / Tad Campbell / Elizabeth W. Christian
Essentials of Food Science
- Springer International Publishing
- 2020
- Taschenbuch
- 504 Seiten
- ISBN 9783030468132
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each
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