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Editor: M. Shafiur Rahman
Publisher: CRC Press, Boca Raton, Florida, USA (2009)
Contents: 24 Chapters, 861 pages
Dramatically restructured, more than
double in size, the second edition of the
Food Properties Handbook
has been expanded from seven to 24
chapters. The
first
edition was well received, secured bestseller from the publisher, and
received an award. Appreciation from scientists, academics, and industry
professionals around the globe encouraged the editor to produce an
updated version.
Recognized as one of the Gold-Standard Resources in Food Science by CRC
Press (2010). |