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- Author: P J Fellows
- Publisher: Woodhead Publishing
- ISBN-10: 032385737X
- ISBN-13: 9780323857376
- Format: 21.6 x 27.9 x 4.3 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
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Description
Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.
This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 19d.20:47:10
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: P J Fellows
- Publisher: Woodhead Publishing
- ISBN-10: 032385737X
- ISBN-13: 9780323857376
- Format: 21.6 x 27.9 x 4.3 cm, hardcover
- Language: English English
Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.
This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.
Reviews