This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.).
Coverage: Varies
Online reference product, spanning 25 different subject areas, bringing together 2 million digitized entries across Oxford University Press’s Dictionaries, Companions, and Encyclopedias.
Handbook of Food Science and Technology 3 by 
Handbook of Nutrition and Food by 
The Gale Encyclopedia of Nutrition and Food Labels by 
