Description
Acclaimed textbook and industry referenceThoroughly updated chaptersEssential for food processing or food preparation operations
Author: Norman G. Marriott, M. Wes Schilling, Robert B. Gravani
Publisher: Springer
Published: 12/28/2018
Pages: 437
Binding Type: Paperback
Weight: 1.77lbs
Size: 10.00h x 7.00w x 0.94d
ISBN13: 9783030097929
ISBN10: 3030097927
BISAC Categories:
- Technology & Engineering | Food Science | Chemistry & Biotechnology
- Science | Life Sciences | Microbiology
- Cooking | General
Author: Norman G. Marriott, M. Wes Schilling, Robert B. Gravani
Publisher: Springer
Published: 12/28/2018
Pages: 437
Binding Type: Paperback
Weight: 1.77lbs
Size: 10.00h x 7.00w x 0.94d
ISBN13: 9783030097929
ISBN10: 3030097927
BISAC Categories:
- Technology & Engineering | Food Science | Chemistry & Biotechnology
- Science | Life Sciences | Microbiology
- Cooking | General
About the Author
Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food Science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia.
M. Wes Schilling is a Professor in the Department of Food Science, Nutrition, and Health Promotion at Mississippi State University, Starkville, Mississippi.
Robert B. Gravani is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York.
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