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Product details
The Experimental Food Science book deals with the foundations and concepts that explain all the changes that may occur to food at various stages such as preparation, cooking, preservation, and storage. It also presents a simplified idea of the chemical concentration of some foods, and the relationship of the chemical composition to the distinctive natural characteristics of each type of food.
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Key Features
Number of pages: 264Publication year: 2005Publisher: Nile Arabic Group
Specifications
- SKU: JU030BKAENBMNAFAMZ
- Color: N/A
- Main Material: paper
- Author: د. عفاف الجديلي
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كتاب علوم الاطعمة التجريبية
EGP 260.00