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