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Principios básicos de la ciencia y tecnología de alimentos
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Food science implies a complex understanding of the matter from a chemical and biological approach, which is why it is based on a series of disciplines, such as chemistry, biochemistry and microbiology, to approach it in a comprehensive manner. "Basic principles of food science and technology" is a text that constitutes an instrument of university orientation, for undergraduate students. Thematic contents are elementary concepts that guide a specific academic and technical training, given the practical application of its content.
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Keywords
- Alimentos
- Indústria alimentària
- ingeniería de alimentos
- medicine
- Medicine: General Issues
- Public health & preventive medicine
Links
DOI: 10.35622/inudi.b.097Editions