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Brule, Gérard

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

Brule, Gérard - Handbook of Food Science and Technology 2: Food Process Engineering and Packaging, e-bok

133,65€

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ISBN: 9781119285243
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This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).

Nyckelord: General & Introductory Food Science & Technology

Författare
 
 
 
Utgivare
John Wiley and Sons, Inc.
Utgivningsår
2016
Språk
en
Utgåva
1
Kategori
Trädgård, Jordbruk, Gårdsbruk
Format
E-bok
eISBN (ePUB)
9781119285243
Tryckt ISBN
9781848219335

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