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Texas A&M University - SPRING 2011 | ||
Section 501 | ||
 | New Food Product Development: From Concept to Marketplace, Second Edition (CRC Series in Contemporary Food Science) (2nd Edition) by Gordon W. Fuller, Laurie Kelly Hardcover, 448 Pages, Published 2004 ISBN-10: 0-8493-1673-1 / 0849316731 ISBN-13: 978-0-8493-1673-9 / 9780849316739 This new edition of a best-selling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into t | |