Service Engineering for Gastronomic Sciences: An Interdisciplinary Approach for Food Study - - Books - Springer Verlag, Singapore - 9789811553202 - June 24, 2020
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Service Engineering for Gastronomic Sciences: An Interdisciplinary Approach for Food Study 2020 edition

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This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. As such, it is important for the food industry to provide foods that are both tasty and wholesome, based on the sciences of gastronomy and nutrition.

190 pages, 60 Tables, color; 60 Illustrations, color; 34 Illustrations, black and white; V, 190 p. 9

Media Books     Hardcover Book   (Book with hard spine and cover)
Released June 24, 2020
ISBN13 9789811553202
Publishers Springer Verlag, Singapore
Pages 190
Dimensions 150 × 220 × 20 mm   ·   453 g
Editor Kunieda, Satomi
Editor Nonaka, Tomomi
Editor Shimmura, Takeshi

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