Food Processing: Principles And Applications-..

Código: 190182 Marca: Crc

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This Book Covers The Physical, Chemical, And Microbiological Basis Of The Different Methods Of Food Preservation With Special Reference To The Application Of Three Of The Most Widely Used Commercial Processes: Thermal Processing, Freezing, And Dehydration. An Overview Of Current Technological Advances In Other Methods Of Preservation Completes The Book. Emphasizing Applications, Problem Solving, And Modeling, The Book Contains Lab Experiments, Practice Problems, And Problem Sets That Correspond With The Topics Presented. By Covering Both Basic And Applied Aspects Of Food Processing, It Serves As A Valuable Textbook In Food Science Programs Worldwide.

ISBN	9781587160080
Autor(a)	Ramaswamy, Hosahalli S.
Editora	Crc
Idioma	Inglês Americano
Ano de edição	2005
Páginas	440
Acabamento	Brochura
Dimensões	16,51 X 24,76