Jerusalem Artichoke Food Science and Technology

Discover the fascinating world of the Jerusalem Artichoke with "Jerusalem Artichoke Food Science and Technology," authored by Barbara Sawicka and published by Springer Verlag in 2022. This comprehensive hardback edition spans 269 pages and serves as an essential resource for students and researchers in food chemistry, nutritional science, physiology, and bioengineering. It is also tailored for professionals within the food industry looking to deepen their understanding of this unique vegetable. Written by leading experts, this book delves into the science and technology surrounding the Jerusalem Artichoke, making it a must-have for anyone interested in food science. Enhance your knowledge and expertise with this insightful publication that bridges the gap between theory and practical applications in the field.