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Food Process Engineering and Packaging (Handbook of Food Science and Technology 2)
Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brul2How much do you like this book?
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This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).
Categories:
Volume:
2
Year:
2016
Edition:
1
Publisher:
Wiley-ISTE
Language:
english
Pages:
346
ISBN 10:
1848219334
ISBN 13:
9781848219335
Series:
Handbook of Food Science and Technology
File:
PDF, 12.80 MB
Your tags:
IPFS:
CID , CID Blake2b
english, 2016
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