Valle, Ronald DG. <br/><br/>
Fundamentals of food science and technology / 
Ronald DG Valle. 
 - 80 pages ;  27 cm. 
<br/><br/>Include bibliographical references. 
<br/><br/>Chapter<br/>1 Introduction to Food Science and Technology<br/>2 History and Development of Food Science<br/>3 Food Composition and Chemistry<br/>4 Food Processing and Unit Operations<br/>5 Food Preservation Techniques<br/>6 Food Microbiology<br/>7 Food Safety and Regulations<br/>8 Food Sensory Evaluation and Consumer Acceptance<br/>9 Food Nutrition and Health<br/>10 Food Engineering and Processing Equipment<br/>11 Food Quality Assurance and Control<br/>12 Emerging Technologies and Trends in Food Science 
<br/><br/> College of Business and Accountancy  Bachelor of Science in Hospitality Management  College of Business and Accountancy  Bachelor of Science in Tourism Management 
<br/><br/><br/>In English 
<br/><br/><label>ISBN: </label>9786214780778 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food biotechnology.<br/>Food science.<br/>Food technology.
<br/><br/><label>Dewey Class. No.: </label>664 V24  / 2024