المصدر: كتاب : Food Science and Technology New Research في منتدى : قسم تبادل الخبرات الهندسية Food Science and Technology New Research 2008-08 | 482 Pages | ISBN | PDF | 14.5 MB Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. This book provides leading edge research in this field. هذا المحتوى يظهر للاعضاء المسجلين فقط: هذا المحتوى يظهر للاعضاء المسجلين فقط:
