Structure and Function of Food Engineering 22/08/12 Au sommaire: Nucleic Acid-Based Methods to Identify, Detect and Type Pathogenic Bacteria Occurring in Milk and Dairy Products
Edited by Ayman Amer Eissa, ISBN 978-953-51-0695-1, 414 pages, Publisher: InTech, Chapters published August 22, 2012 under CC BY 3.0 licenseDOI: 10.5772/1615 This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles. I am delighted to welcome this book to the Series and I am convinced colleagues from all parts of the world will gain great value from it.
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