Amvik eBook Solutions

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal rese

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for pe