Related Books
Language: en
Pages: 200
Pages: 200
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty dem
Language: en
Pages: 187
Pages: 187
Type: BOOK - Published: 2003 - Publisher:
Language: en
Pages: 570
Pages: 570
Type: BOOK - Published: 2007-03-06 - Publisher: Springer Science & Business Media
Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition
Language: en
Pages: 463
Pages: 463
Type: BOOK - Published: 2018-10-09 - Publisher: Springer
Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition
Language: en
Pages: 615
Pages: 615
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science educa
