Descriptive food science / / edited by Antonio Valero Díaz, Rosa María García-Gimeno.
Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially...
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| Place / Publishing House: | London : : IntechOpen,, 2018. |
| Year of Publication: | 2018 |
| Language: | English |
| Physical Description: | 1 online resource (182 pages) :; illustrations |
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