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Food Evaluation Book

EGP 180.00

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Product details

Food Evaluation Book is an essential resource for understanding the comprehensive processes involved in food evaluation, from harvest to preparation. This book delves into the challenges faced in food provision and emphasizes the importance of effective preparation and distribution methods.

Key Features of the Food Evaluation Book

Comprehensive Study: Covers food evaluation from harvest to preparation.
Economic Preparation: Focuses on cost-effective food preparation and distribution methods.
Modern Technology: Discusses the impact of technology on food preparation and storage.
Sensory and Objective Evaluation: Explores sensory and objective assessments of food quality.
Research Focus: Includes chemical studies, nutritional composition, and manufacturing processes.

Why Choose the Food Evaluation Book?

This publication is ideal for students, researchers, and professionals in the field of food science and technology, providing insights into the latest methodologies and advancements in food evaluation.

FAQ

Q: What is the main focus of this book?
A: The book focuses on the evaluation of food from various perspectives, including economic and technological aspects.
Q: Who is the author?
A: The book is authored by Dr. Afaf Al-Jadaili.
Q: When was the book published?
A: It was published in 2002.