Principles of Food Science and Technology by JB Fashakin PDF free download
JB Fashakin Principles of Food Science and Technology PDF, was published in 2008 and uploaded for 200-level Agriculture and Veterinary Medicine students of National Open University of Nigeria (NOUN), offering AFS202, FST202 course. This ebook can be downloaded for FREE online on this page.
Principles of Food Science and Technology ebook can be used to learn 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.