in studies designed to improve or control the quality of natural or processed foods; in the determination of the nutritive value of foods for scientific dietary or labeling purposes; in the technical control of foods being processed; in the technical control or supervision of raw materials being purchased; or in problems of a toxicological or forensic nature. The scope of this book has been enlarged in order to serve these purposes.
Specifications |
Descriptions |
ISBN |
9788123906430 |
Binding |
Paperback |
Subject |
Food Science & Technology |
Pages |
992 |
Weight |
0.98 (In Kg) |
Readership |
NA |