Practical manual book- Food Technology

Students should aware about the concept of food related to its biochemistry; microbiology and also understands its processing as well. The main objective of this manual course related to food technology i.e. To train students including researchers in food science and technology; To understand the concept regarding quality of milk and also know about the morphology and arrangement of bacterial cells that is present in milk samples; To train students regarding examination of various food samples using biochemical tests (e.g. proteins, fat, vitamin [ A and D] and carbohydrate); To understand the concept of temporary and permanent water hardness and also understand the concept of food regarding different aspects related to its handling, processing and quality control.

Product details

• Authors: Ivan Wilson
• Assisted by: Ami Gupta (Editor), Amit Gupta (Editor)
• Publisher: LAP Lambert Academic Publishing
• Languages: English
• Product format: Paperback / Softback
• Released: 01.08.2019
• EAN: 9786200241030
• ISBN: 9786200241030
• No. of pages: 52
• Subject: Social sciences, law, business > Political science > Miscellaneous