Food Science Texts Series [Updated at 2016.02.10]seeders: 43
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Food Science Texts Series [Updated at 2016.02.10] (Size: 650.37 MB)
Description
ISSN 1572-0330
ISSN 2214-7799 (electronic) Published by Springer The Food Science Text Series provides faculty with the leading teaching tools. 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. Series Editor Dennis R. Heldman, Professor, Department of Food, Agricultural, and Biological Engineering, The Ohio State University Editorial Board John Coupland, Professor of Food Science, Department of Food Science, Penn State University David A. Golden, Ph.D., Professor of Food Microbiology, Department of Food Science and Technology, University of Tennessee Mario Ferruzzi, Professor Food Sience and Nutrition Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University of Wisconsin Joseph H. Hotchkiss, Professor and Director of the School of Packaging and Center for Packaging Innovation and Sustainability S. Suzanne Nielsen, Professor and Chair, Department of Food Science, Purdue University Juan L. Silva, Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University Martin Wiedmann, Professor, Department of Food Science, Cornell University Kit Keith L. Yam, Professor of Food Science, Department of Food Science, Rutgers University Sharing Widget |