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INTERESSE GERAL 2
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A Comprehensive Manual for Food Technology and Agricultural Value Addition
Cód:
491_9786138952442
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This manual is a collection of experiments and practicals used in training Food Technologist and experts in Agricultural value addition. They include general microbiology practicals, food microbiology, food chemistry, food analysis, fats and oils technology, fruits and vegetables technology, practicals in dairy technology, practicals in cereals/ baking technology, and meat processing at the University level. The materials in the manual have been contributed by lecturers and researchers in various specialties with a lot of experience in all aspects of Food Science and Technology. The practicals, are aimed at Bachelors students in Food Science and Technology, but many are suitable for post graduates as well. They cover a representative sampling of the important type of experiments in developing experimental as well as observational approach in principles of Food Science and Technology that extend beyond the particular food products used.
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