Principios básicos de la ciencia y tecnología de alimentos
Food science implies a complex understanding of the matter from a chemical and biological approach, which is why it is based on a series of disciplines, such as chemistry, biochemistry and microbiology, to approach it in a comprehensive manner. "Basic principles of food science and technology&q...
| Format: | eBook |
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| Language: | Spanish |
| Published: |
Puno
Instituto Universitario de Innovación Ciencia y Tecnología Inudi Perú
2023
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| Subjects: | |
| Online Access: | Open Access: DOAB: description of the publication Open Access: DOAB, download the publication |
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| 520 | |a Food science implies a complex understanding of the matter from a chemical and biological approach, which is why it is based on a series of disciplines, such as chemistry, biochemistry and microbiology, to approach it in a comprehensive manner. "Basic principles of food science and technology" is a text that constitutes an instrument of university orientation, for undergraduate students. Thematic contents are elementary concepts that guide a specific academic and technical training, given the practical application of its content. | ||
| 520 | |a La ciencia de los alimentos implica una comprensión compleja de la materia desde un enfoque químico y biológico, por lo que se basa en una serie de disciplinas, como la química, bioquímica y microbiología, para abordarla de manera integral. "Principios básicos de la ciencia y tecnología de alimentos" es un texto que se constituye en un instrumento de orientación universitaria, para los estudiantes de pregrado. Los contenidos temáticos son conceptos elementales que orientan a una formación académica específica y técnica, dada la aplicación práctica de su contenido. | ||
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| 546 | |a Spanish | ||
| 650 | 7 | |a Public health and preventive medicine |2 bicssc | |
| 653 | |a alimentos | ||
| 653 | |a industria alimentaria | ||
| 653 | |a ingeniería de alimentos | ||
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| 856 | 4 | 0 | |u https://editorial.inudi.edu.pe/index.php/editorialinudi/catalog/book/109 |7 0 |z Open Access: DOAB, download the publication |