Why Food Science? (English)
- New search for: Owusu-Apenten, Richard
- New search for: Vieira, Ernest
- New search for: Owusu-Apenten, Richard
- New search for: Vieira, Ernest
In:
Elementary Food Science
;
Chapter: 1
;
3-28
;
2022
- Article/Chapter (Book) / Electronic Resource
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Title:Why Food Science?
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Additional title:Food Science Text Series
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Contributors:Owusu-Apenten, Richard ( author ) / Vieira, Ernest ( author )
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Published in:Elementary Food Science ; Chapter: 1 ; 3-28Food Science Text Series ; 3-28
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Publisher:
- New search for: Springer International Publishing
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Place of publication:Cham
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Publication date:2022-05-29
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Size:26 pages
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ISBN:
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ISSN:
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DOI:
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Type of media:Article/Chapter (Book)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents eBook
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Why Food Science?Owusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 2
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Food-Largest of All IndustriesOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 3
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Food Regulatory AgenciesOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 4
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Food LabelsOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 5
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Quality and Sensory Evaluation of FoodOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 6
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Consumer Food LiteracyOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 7
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Food Microbes, Quality and FermentationOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 8
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Microbial Foodborne Disease OutbreaksOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 9
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Food Safety and SanitationOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 10
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Food Safety Management, GMP & HACCPOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 11
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Basic Considerations for Food ProcessingOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 12
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Thermal Processing and CanningOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 13
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Low-Temperature PreservationOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 14
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Food DryingOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 15
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Quality of Dried FoodsOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 16
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Food AdditivesOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 17
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MeatOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 18
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Dairy ProductsOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 19
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Poultry and EggsOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 20
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Fish and ShellfishOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 21
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Cereal GrainsOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 22
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Bakery ProductsOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 23
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Fruits and VegetablesOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 24
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Sugar and Confectionery ProductsOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022
- 25
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FoodservicesOwusu-Apenten, Richard / Vieira, Ernest et al. | 2022