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In the engineering community the handling of powders and bulk solids is called bulk solids technology being, at least in Germany, part... Læs mere
* Students will be led step-by-step through a chemical engineering project that illustrates important aspects of the discipline and how they are connected.
This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.
Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a... Læs mere
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers. This book comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques.
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (????, ??).