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Engineering and Food for the 21st Century

(Bog, Hardback, Engelsk)
Engineering and Food for the 21st Century
Forlag: Taylor & Francis Inc

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Beskrivelse

Discusses fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. This book presents thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

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Alle detaljer

Forlag Taylor & Francis Inc
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 25-03-2002
Første udgivelsesår 2002
Illustrationer 122 Halftones, black and white; 378 Illustrations, black and white
Fagredaktør Jorge Welti-Chanes, Jose Miguel Aguilera
Originalsprog United States
Sideantal 1070
Indbinding Hardback
Forlag Taylor & Francis Inc
Sideoplysninger 1070 pages, 122 Halftones, black and white; 378 Illustrations, black and white
Mål 234 x 156
ISBN-13 / EAN-13 9781566769631