Home
  • Leaderboard
  • Principles of Food Science and Technology by JB Fashakin

    Principles of Food Science and Technology written by JB Fashakin was published in the year 2008. It has details on food, vitamins, food poisoning, food contamination, food adulteration, Food Processing, Preservation Operations, African foods, roots, tubers, cereals, legumes, fruits, vegetables, milk, meat, fish, food chemistry, food microbiology, bacteria, fungi, food packaging, food processing, food preservation, food composition, Vitamins, Fat Soluble Vitamins, Water – Soluble Vitamins, retinol, Thiamine, pantothenic Acid, Pyridoxine, folic acid, Ascorbic Acid, vitamin c, Biotin, Choline, Inositol, mineral elements, trace metals, calcium, phosphorus, magnesium, sodium, potassium, Iodine, Iron, Zinc, fluorine, Food Poisoning, Food Poisoning organism .

    Principles of Food Science and Technology was uploaded for 200 level Agriculture and Veterinary Medicine students of National Open University of Nigeria (NOUN). it is recommended for AFS202, FST202 course .

    Technical Details
    Uploaded on: 11-May-2022
    Size: 4.30 MB
    Number of points needed for download: 56
    Number of downloads: 0
    Download page
    Read Principles of Food Science and Technology by JB Fashakin online

    Ask me for any material