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Food Science and Preservation
Published by
New India Publishing Agency, 2022
ISBN 10: 9391383769
ISBN 13: 9789391383763
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Hardcover
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # 401085380
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Food Science and Preservation
Published by
New India Publishing Agency, 2022
ISBN 10: 9391383769
ISBN 13: 9789391383763
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Hardcover
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # 26396340251
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Food Science and Preservation
Published by
New India Publishing Agency, 2022
ISBN 10: 9391383769
ISBN 13: 9789391383763
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Hardcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # 18396340241
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Principles, Evaluation and Methods in Food Science
Seller: Books in my Basket, New Delhi, India
Seller rating 5 out of 5 stars
Hardcover. Condition: New. ISBN:9789391383763. Seller Inventory # 2430015
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Principles, Evaluation and Methods in Food Science
Published by
New India Publishing Agency, 2023
ISBN 10: 9391383769
ISBN 13: 9789391383763
New
Hardcover
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Hardcover. Condition: New. Food science is all of the science involved in taking agricultural food products from the farmer's gate to the grocery store, restaurant, or dinner table. Food scientists work with all sectors of agriculture. Food science includes both basic and applied biology, microbiology, chemistry, math, business, engineering, physics, and other disciplines. A food scientist's goal is to make safe, high quality food products that are profitable to all segments of agriculture. Food science students can also compete in national competitions dealing with food, such as Dairy Judging, Meats Judging, New Product Development, and the Research Chef's Association. The book demonstrates principles and evaluation practices behind starch, fruits and vegetables, milk and milk products, egg foams and emulsions, meat, fats and oils, sugar and jaggery cookeries, and preservation practical's include drying and dehydration of fruits and vegetables, jams and jelly making, fruit juices, squashes and pickling. Seller Inventory # 151101
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Principles, Evaluation and Methods in Food Science (eng)
Published by
NEW INDIA PUBLISHING AGENCY (NIPA), 2022
ISBN 10: 9391383769
ISBN 13: 9789391383763
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Hardcover
Seller: Brook Bookstore On Demand, Napoli, NA, Italy
Seller rating 5 out of 5 stars
Condition: new. Seller Inventory # FQCNOHDBX9
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Principles, Evaluation and Methods in Food Science
Published by
MP-NPA New India Publishing Agency - NIPA, 2023
ISBN 10: 9391383769
ISBN 13: 9789391383763
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Hardcover
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # FW-9789391383763
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PRINCIPLES, EVALUATION AND METHODS
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
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Condition: New. Seller Inventory # V9789391383763
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Principles, Evaluation and Methods in Food Science
Published by
MPNPA New India Publishing Agency NIPA, 2023
ISBN 10: 9391383769
ISBN 13: 9789391383763
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Hardcover
Seller: Revaluation Books, Exeter, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: Brand New. 164 pages. 0.55x9.02x5.98 inches. In Stock. Seller Inventory # __9391383769
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Principles, Evaluation and Methods in Food Science
Published by
New India Publishing Agency - NIPA, 2022
ISBN 10: 9391383769
ISBN 13: 9789391383763
New
Hardcover
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food science encompasses all aspects of taking agricultural food products from the farm to the consumer. This interdisciplinary field encompasses basic and applied biology, microbiology, chemistry, mathematics, business, engineering, physics, and other disciplines. Food scientists aim to develop safe and high-quality food products that are profitable for all sectors of agriculture. Food science students can also participate in national competitions such as Dairy Judging, Meats Judging, New Product Development, and the Research Chefs Association.The book provides an insight into the principles and evaluation practices related to starch, fruits and vegetables, milk and milk products, egg foams and emulsions, meat, fats and oils, sugar and jaggery cookeries, and preservation techniques such as drying and dehydration of fruits and vegetables, jams and jelly making, fruit juices, squashes, and pickling. 164 pp. Englisch. Seller Inventory # 9789391383763
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US$ 143.51
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