The book in question is a valuable resource for anyone interested in the fields of postharvest technology, food technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, processing technology of snack food, bakery and confectionary, cereal crops, beverages, fruits and vegetables, dairy, meat, poultry and fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceuticals, food quality systems, and analytical techniques for quality control. It contains a comprehensive glossary of around 5000 important terms, covering all letters of the alphabet, and is illustrated with examples for better understanding. This book will be an invaluable asset to food professionals, including students, researchers, teachers, and anyone with an interest in the aforementioned fields. It will be particularly beneficial to undergraduate and postgraduate students attending agricultural universities.
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