![]() ![]() ![]() Smith School of Natural and Applied Sciences University of Lincoln Brayford Pool LN6 7TS Lincoln United Kingdom Introduction to Food Process Engineering Second Edition Silva, Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University Suzanne Nielsen, Professor and Chair, Department of Food Science, Purdue University Juan L. Johnson, Ph.D., Professor of Food Safety and Microbiology, Department of Food Science, University of Arkansas Joseph Montecalvo, Jr., Professor, Department of Food Science and Nutrition, California Polytechnic and State University-San Luis Obispo S. ![]() Hotchkiss, Professor, Institute of Food Science and Institute for Comparative and Environmental Toxicology, and Chair, Food Science Department, Cornell University Michael G. Hartel, Professor of Food Engineering, Department of Food Science, University of Wisconsin Hildegarde Heymann, Professor of Food Sensory Science, Department of Food Science and Technology, University of California-Davis Joseph H. Golden, Ph.D., Professor of Food Microbiology, Department of Food Science and Technology, University of Tennessee Richard W. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators. The Food Science Text Series provides faculty with the leading teaching tools. ![]()
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