FOOD SCIENCE & TECHNOLOGY
Food science is the science of food. Food scientists study the physical microbiological, and chemical makeup of food. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.
"Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, 3rd Edition," edited by Richard K. Robinson, is an authoritative resource that delves into the complex world of dairy microbiology....
Rs.1,490.00
Rs.1,995.00
Dairy Microbiology Handbook 3rd Edition by Richard
📖 Title Name: The Complete Guide to Sports Nutrition (8th Edition)✍️ Author: Anita Bean📦 Quality: White Paper Pakistan Print 🔹 Introduction:The Complete Guide to Sports Nutrition by Anita Bean is...
Rs.1,090.00
Rs.1,395.00
The Complete Guide to Sports Nutrition 8th
"Protein NMR Spectroscopy: Principles and Practice" 2nd Edition by John Cavanagh, Nicholas J. Skelton, Wayne J. Fairbrother, Mark Rance, and Arthur G. Palmer III is a definitive guide for understanding...
Rs.1,790.00
Rs.2,495.00
Protein NMR Spectroscopy: Principles and Practice 2nd
"NMR Spectroscopy in Food Analysis," 1st Edition by Apostolos Spyros and Photis Dais, is a specialized guide that explores the application of Nuclear Magnetic Resonance (NMR) spectroscopy in food analysis....
Rs.750.00
Rs.995.00
NMR Spectroscopy in Food Analysis 1st Edition
"Advanced Medical Nutrition Therapy, 1st Edition" by Kelly Kane and Kathy Prelack is an essential resource designed for healthcare professionals who aim to deepen their understanding of nutrition's role in...
Rs.1,640.00
Rs.2,595.00