Jo Jae-seon et al.: Food Materials Science

Food ingredients are many and varied kinds of produce, livestock and water products, and the quality of any single material varies according to the area produced, or the time or the way it is grown, or how it is cultivated and its habitat. So, those who study food need to know about the food ingredients first. The book divided into the most important grain, vegetables and fruit, and other vegetable materials in our country, including nutritious food sources: meat, milk, eggs, fish and shellfish, algae and other functional food products, which are used for study during the semester.

Korean title: 식품 재료학

Korean author: 조재선 외

Korean publisher: 광문각

ISBN-13: 9788970936710