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Objective Food Science
Language: en
Pages: 919

Objective Food Science

Authors: Sanjeev Kumar Sharma
Categories: Food science
Type: BOOK - Published: 2020 - Publisher:

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Objective Food Science & Technology, 3rd Ed.
Language: en
Pages: 618

Objective Food Science & Technology, 3rd Ed.

Authors: Deepak Mudgil
Categories: Technology & Engineering
Type: BOOK - Published: 2019-01-01 - Publisher: Scientific Publishers

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The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contain
Objective Food Science & Technology, 2Nd Ed.
Language: en
Pages: 566

Objective Food Science & Technology, 2Nd Ed.

Authors: Dr. Deepak Mudgil
Categories: Technology & Engineering
Type: BOOK - Published: 2015-05-02 - Publisher: Scientific Publishers

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The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contain
Food Texture and Viscosity: Concept and Measurement
Language: en
Pages: 340

Food Texture and Viscosity: Concept and Measurement

Authors: Malcolm C. Bourne
Categories: Computers
Type: BOOK - Published: 2014-06-28 - Publisher: Elsevier

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Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how th
Principles of Food Science
Language: en
Pages: 616

Principles of Food Science

Authors: Janet D. Ward
Categories: Education
Type: BOOK - Published: 2007 - Publisher: Goodheart-Willcox Pub

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Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared