Food Processing
Principles and Applications
1st Edition
Published on 23. August 2005
440 pages
978-0-203-48524-8 (ISBN)
Description
Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: t
More details
Edition
1. Auflage
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Students in food science and food engineering programs, researchers of food processing applications
Illustrations
237 s/w Abbildungen, 61 s/w Tabellen, 60 s/w Photographien bzw. Rasterbilder
237 b/w images, 61 tables and 60 halftones
File size
16,54 MB
ISBN-13
978-0-203-48524-8 (9780203485248)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
08/2005
1st Edition
CRC Press
€273.60
Shipment within 3-4 weeks
Persons
Hosahalli S. Ramaswamy, Michele Marcotte
Content
Introduction. Background Basics. Thermal Processing. Low Temperature Preservation. Food Hydration. Separation and Concentration Techniques. Appendices. References Cited. Index.
