Groups : (ESP): Basic Sciences and Engineering

English for the Students of Food Science and Technology

Author(s) : Ibrahim Jodairi Salimy, Hassan Edalat Namin, Siroos Masiha, PhD
Publisher : SAMT
Code : 221
Updated At : 12 January 2021
First Print Publication : 1997
17th Print Publication: 2019
Available Languages : English
204 Pages
ISBN : 978-964-459-221-8
Price

خرید نسخه چاپی

ISBN : 978-964-459-221-8

Recommended For You

1. Food Science and Its Historical Development
2. Food Science as a Profession
3. Nutrition
4. Food-Processing Plants and Equipment
5. Heating as a Food Processing-Method
6. Drying
7. Refrigeration
8. Meat
9. Milk
10. Pasteurization
11. Microorganisms Associated With Food
12. Sugar
13. Food Preservation
14. Vegetables
15. Fruits
16. Cereal Grains
17. Bakery Products (Bread)
18. Food Packaging
19. Fermented Foods
20. Frying
References

Author(s) : Ibrahim Jodairi Salimy, Hassan Edalat Namin, Siroos Masiha, PhD

tags: ESP English language Food Science