Includes bibliographies and index.
|Statement||Alfred I. Ihekoronye, Patrick O. Ngoddy.|
|Series||Macmillan international college editions, Macmillan international college editions|
|Contributions||Ngoddy, Patrick O.|
|The Physical Object|
|Pagination||ix, 386 p. :|
|Number of Pages||386|
Additional Physical Format: Online version: Ihekoronye, Alfred I. Integrated food science and technology for the tropics. London: Macmillan, This comprehensive textbook on processing and preservation of food in the tropics comprises 2 main sections. The 1st deals with the theory of food science and technology, including food chemistry, microbiology, process engineering, organoleptic quality, and nutritional and physiological aspects. The 2nd covers the processing of specific food Cited by: Integrated food science and technology for the tropics  Ihekoronye, Alfred I. Ngoddy, Patrick O. Access the full textCited by: Ihekoronye A. I and Ngoddy, P. O (). Integrated Food Science and Technology for the Tropics. (2nd ed.) Macmillan Publishers Ltd. London.
A. I. Ihekoronye and P. O. Ngoddy, “Integrated Food Science and Technology for the Tropics,” Macmillian Publishers Ltd., London, , pp. has been cited by the following article: TITLE: . Integrated Food Science and Technology for the Tropics by Ihekoronye, A. I. & Ngoddy, P. O. and a great selection of related books, art and collectibles available now at Ihekoronye, A.I and Ngoddy, P.O. () Integrated Food Science and Technology for the Tropics. Macmillan Publishers Ltd; London PP has been cited by the following article. Journal of Science and Technology in the Tropics (JOSTT) is a multi-disciplinary journal. It publishes original research articles and reviews on all aspects of science and technology relating to the tropics.
“Although the Handbook of Sustainability for the Food Sciences is a guide for food science professionals, it is written in accessible language and will appeal to anyone who cares about food . In: Integrated Food Science and Technology for the Tropics, Macmillan, London, [ 69 ] Obiechina, O.C. and Ajala, A.A. () Socioeconomic and cultural importance of cocoyam as staple food. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food . Master of Science (MSc) in Integrated Food Studies The MSc programme in Integrated Food Studies enables you to tackle problems related to the production and consumption of food, such as obesity, .