This book covers all areas of food science. The contributions by the authors include zinc toxicity; metals toxicity; mineral vitamins; dietary zinc; smoothie; flax seed; almonds; condiment; �ogiri�; watermelon seed; fermentation; dairy calcium; bone mineral content; bone mineral density; seed sprouts; alfalfa sprouts; mung bean sprouts; food safety; lipids; tarhana; cereal-based traditional fermented product; kishk; kushuk; trahanas; moisture content; fruit quality; modified atmosphere packing; cucumber placenta; mango concentrate; carrot, lettuce, green pepper; tomato etc. This book contains various materials suitable for students, researchers and academicians in the field of food science.
