Search Results for: Food preparations based on meat blood
science and technology, in publication since , covers current and significant developments in the multidisciplinary field of food science and technology. the topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory
properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems. eissn: editorial committee editorial principles and policies current volume volume , march volume , march co-editors: michael doyle...
https://www.annualreviews.org/journal/food