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Service Engineering for Gastronomic Sciences: An Interdisciplinary Approach for Food Study 2020 edition
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Service Engineering for Gastronomic Sciences: An Interdisciplinary Approach for Food Study
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 | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 24. juni 2020 |
| ISBN13 | 9789811553202 |
| Utgivere | Springer Verlag, Singapore |
| Antall sider | 190 |
| Mål | 164 × 245 × 16 mm · 424 g |
| Redaktør | Kunieda, Satomi |
| Redaktør | Nonaka, Tomomi |
| Redaktør | Shimmura, Takeshi |
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