in studies designed to improve or control the quality of natural or processed foods; in the determination of the nutritive value of foods for scientific dietary or labeling purposes; in the technical control of foods being processed; in the technical control or supervision of raw materials being purchased; or in problems of a toxicological or forensic nature. The scope of this book has been enlarged in order to serve these purposes.
| Specifications |
Descriptions |
| ISBN |
9788123906430 |
| Binding |
Paperback |
| Subject |
Food Science & Technology |
| Pages |
992 |
| Weight |
0.98 |
| Readership |
NA |
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