It takes the average reader 11 hours and 55 minutes to read Wiley Encyclopedia of Food Science and Technology, Volume 3 by Frederick J. Francis
Assuming a reading speed of 250 words per minute. Learn more
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government...
Wiley Encyclopedia of Food Science and Technology, Volume 3 by Frederick J. Francis is 704 pages long, and a total of 178,816 words.
This makes it 238% the length of the average book. It also has 219% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 16 hours and 17 minutes to read Wiley Encyclopedia of Food Science and Technology, Volume 3 aloud.
Wiley Encyclopedia of Food Science and Technology, Volume 3 is suitable for students ages 12 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
Wiley Encyclopedia of Food Science and Technology, Volume 3 by Frederick J. Francis is sold by several retailers and bookshops. However, Read Time works with Amazon to provide an easier way to purchase books.
To buy Wiley Encyclopedia of Food Science and Technology, Volume 3 by Frederick J. Francis on Amazon click the button below.
Buy Wiley Encyclopedia of Food Science and Technology, Volume 3 on Amazon