Billede af bogens forside - Handbook of Food Science and Technology 3

Handbook of Food Science and Technology 3

Food Biochemistry and Technology

af Jeantet

Bog, Hardback, Engelsk, 2016

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new... (Læs mere)

Priser fra 4 boghandlere

Bogdetaljer

  • SprogEngelsk
  • IndbindingHardback
  • ISBN9781848219342
  • Udgivet7/06/2016
  • Udgivet afISTE Ltd and John Wiley & Sons Inc
  • Længde448 sider
  • ForfatterJeantet
  • GenreBusiness og læring