The First Edition of this work was outstandingly successful in providing a thorough understanding of all aspects of the maintenance and improvement of the quality of a food product as assessed by chemical, physical, biochemical, microbiological, and organoleptic methods.
The Second Edition, which will be complete in four volumes, is largely rewritten and provides similarly authoritative coverage.
The Second Edition, which will be complete in four volumes, is largely rewritten and provides similarly authoritative coverage.
