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OverviewFull Product DetailsAuthor: Mingruo Guo (The University of Vermont, Vermont, USA)Publisher: Elsevier Science & Technology Imprint: Woodhead Publishing Ltd Edition: 2nd edition Weight: 0.760kg ISBN: 9780081028988ISBN 10: 0081028989 Pages: 422 Publication Date: 16 September 2020 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of ContentsReviewsAuthor InformationMingruo Guo, a food chemist and a full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He received his Ph.D. degree in Food Chemistry from the National University of Ireland. His inventions in food science and environmentally safe products awarded him nine patents. His patented technology on infant formula formulation and processing resulted in three infant formula products currently manufactured and available on the market in China and another patent for making whey protein based environmentally safe wood finish products has been commercialized in USA since 2005. Tab Content 6Author Website:Countries AvailableAll regions |
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