Food Processing
Integrating Food Science and Engineering Knowledge Into the Food Chain 07
(Sprache: Englisch)
This graduate-level textbook was compiled by participants in an ISEKI Food Association workshop. In addition to its detailed survey of the subject, the work is also a highly practical compendium to which professionals in the food industry can refer.
Erscheint am 04.06.2024
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This graduate-level textbook was compiled by participants in an ISEKI Food Association workshop. In addition to its detailed survey of the subject, the work is also a highly practical compendium to which professionals in the food industry can refer.
Klappentext zu „Food Processing “
Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Food Processing aims to be an upper level under graduate or graduate level textbook put together by participants in an ISEKI workshop. It will also serve as a reference for those in industry.
Bibliographische Angaben
- 2024, 500 Seiten, Masse: 15,5 x 23,5 cm, Gebunden, Englisch
- Herausgegeben: Rui Costa, Anna McElhatton, Marco Dalla Rosa, Anet Rezek Jambrak
- Verlag: Springer, New York
- ISBN-10: 1441978828
- ISBN-13: 9781441978820
- Erscheinungsdatum: 04.06.2024
Sprache:
Englisch
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