Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Seiten
2005
Crc Press Inc
978-0-8493-9847-6 (ISBN)
Crc Press Inc
978-0-8493-9847-6 (ISBN)
A reference on food science for professionals in the government, industry, and academia. It covers properties, products, analysis, and microbiology. It explores attributes, fermentation, safety, ingredients, and nutrition. It discusses food engineering and processing and food technology and processing.
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Setis that resource, presenting the latest information available in a thorough, straightforward format.
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Setis that resource, presenting the latest information available in a thorough, straightforward format.
Y.H. Hui, Frank Sherkat
Volume I: Food science: properties and products. Food Components and Their Properties. Food Categories. Food Analysis. Food Microbiology. Volume II: Food science: ingredients, health, and safety. Food Attributes. Food Fermentation. Food and Workers Safety, Food Security. Functional Food Ingredients. Nutrition and Health. Volume III: Food engineering and food processing. Units of Food Processing. Food Drying. Thermal Processing. Freezing. New Technology. Packaging. Ingredients technology. Modeling. Waste Management. Volume IV: Food technology and food processing. Food Categories. Fermentation. Microbiology. Water Technology. Food Safety and Security
| Erscheint lt. Verlag | 19.12.2005 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 210 x 280 mm |
| Gewicht | 9616 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-8493-9847-9 / 0849398479 |
| ISBN-13 | 978-0-8493-9847-6 / 9780849398476 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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