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Basic Food Science and Technology
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Gboyega Orolugbagbe
viii+220 p., 25 cm
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Weight :  502 gms
Binding :  Hard Bound
Height :  25 cm
Width :  15 cm
Imprint :  Agri Horti Press
Year :  2017
 

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ISBN: 9789383285709
Status: In Stock 
Price: Rs 1395.00  

The present book is written to acquaint the readers to various functional areas of food science and technology. Greater emphasis is focused on nutritional aspects of cereals and cereal products, pulses, nuts and oilseeds, milk and meat products, egg, sea food, spices, vegetable and fruits, sugar and related products. It also covers food quality and preservation, food adulteration, food microbiology and food packaging. Language of the book is simple, presentation is lucid and unambiguous for easy understanding of the subject matter.
The information contained would be an invaluable asset for the students and teachers in the field of food science and technology, human nutrition, dietetics; food chemists as well as researchers. This book is also a valuable reference source for anyone interested in knowing more about food science and technology.

Dr. Gboyega Orolugbagbe worked as Professor of Food Science and Nutrition at University of Nigeria, Nsukka. Presently Dr. Orolugbagbe is working as Food Consultant in the Area of Food Processing, Food Safety, Quality Systems, HACCP, Sanitation and GMP compliance.

   

  Milk Product
Food Technology
Food Microbiology
Home Science
Meat Science
Human Nutrition
 
   

   
   

  Gboyega Orolugbagbe
 
   

  Foods,
Foods
Additives,
Food
Adulteration,
Fruit
Cheeses,
Food
packaging,
Jellies,
Salted
 
   
 
 
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Basic Food Science and Technology

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