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Accelerating New Food Product Design and Development (Institute of Food Technologists Series) 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024

Accelerating New Food Product Design and Development (Institute of Food Technologists Series)
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Beckley, Jacqueline H. (EDT)/ Foley, M Michele (EDT)/ Topp, Elizabeth J. (EDT)/ Huang, J. C. (EDT)/ 作者
Wiley-Blackwell
譯者
2007-03-30 出版日期
400 頁數
USD 209.99 價格
Hardcover
叢書系列
9780813808093 圖書編碼

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Accelerating New Food Product Design and Development (Institute of Food Technologists Series) 在線電子書 epub 下載 mobi 下載 pdf 下載 txt 下載 2024

Accelerating New Food Product Design and Development (Institute of Food Technologists Series) 在線電子書 epub 下載 pdf 下載 mobi 下載 txt 下載 2024

Accelerating New Food Product Design and Development (Institute of Food Technologists Series) 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024


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Accelerating New Food Product Design and Development (Institute of Food Technologists Series) 在線電子書 著者簡介

Accelerating New Food Product Design and Development (Institute of Food Technologists Series) 在線電子書 著者簡介

Accelerating New Food Product Design and Development (Institute of Food Technologists Series) 在線電子書 pdf 下載 txt下載 epub 下載 mobi 在線電子書下載

Accelerating New Food Product Design and Development (Institute of Food Technologists Series) 在線電子書 圖書描述

To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development, a group of seasoned food industry business professionals and academics show today’s food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency. Accelerating New Food Product Design and Development is of value to a number of audiences. For food industry executives, it offers a summary of perspectives of the business they are in from unique viewpoints. Academics and students gain a real world perspective of what is occurring in the food industry at the beginning of the 21st Century. And for practicing food scientists and allied professionals, the book provides strategic frameworks for problem solving and the R&D strategies, processes, and methods needed to accelerate and optimize new product development.

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