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Brulé, Gérard

Handbook of Food Science and Technology 1: Food Alteration and Food Quality

Brulé, Gérard - Handbook of Food Science and Technology 1: Food Alteration and Food Quality, e-bok

117,60€

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ISBN: 9781119268666
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This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.

The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.

Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Nyckelord: food safety; food science; food quality

Författare
 
 
 
Utgivare
 
 
 
Utgivare
John Wiley and Sons, Inc.
Utgivningsår
2016
Språk
en
Utgåva
1
Sidantal
264 sidor
Kategori
Teknologi, energi, trafik
Format
E-bok
eISBN (PDF)
9781119268666
Tryckt ISBN
9781848219328

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