- We will send in 10–14 business days.
/images/books/12392829/9781848219328.jpg)
- Author: Romain Jeantet
- Publisher: John Wiley & Sons
- Year: 2016
- Pages: 264
- ISBN-10: 1848219326
- ISBN-13: 9781848219328
- Format: 15.6 x 23.4 x 1.6 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.
Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 19d.07:48:07
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Romain Jeantet
- Publisher: John Wiley & Sons
- Year: 2016
- Pages: 264
- ISBN-10: 1848219326
- ISBN-13: 9781848219328
- Format: 15.6 x 23.4 x 1.6 cm, hardcover
- Language: English English
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.
Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
Reviews