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Type: BOOK - Published: 2014-03-24 - Publisher: CRC Press
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical
Language: en
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Type: BOOK - Published: 2014-03-24 - Publisher: CRC Press
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical
Language: en
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Type: BOOK - Published: 2013-06-08 - Publisher: Academic Press
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical
Language: en
Pages: 875
Pages: 875
Type: BOOK - Published: 2011-11-03 - Publisher: John Wiley & Sons
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential
Language: en
Pages: 216
Pages: 216
Type: BOOK - Published: 2013-10-22 - Publisher: Elsevier
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the prin
