 |
ISBN
| 9781848219335 | |
DDC
| 664 | |
Nhan đề
| Handbook of food science and technology 2 : food process engineering and packaging / Romain Jeantet ...[et al] | |
Lần xuất bản
| 1st ed. | |
Thông tin xuất bản
| London [England] ; Hoboken, NJ : ISTE Ltd/John Wiley & Sons Inc, 2016 | |
Mô tả vật lý
| xv, 329 pages : illustrations ; 24 cm. | |
Tùng thư
| Food science and technology | |
Tóm tắt
| 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). | |
Thuật ngữ chủ đề
| Food-Packaging | |
Thuật ngữ chủ đề
| Food-Biotechnology | |
Thuật ngữ chủ đề
| Food industry and trade-Technological innovations | |
Thuật ngữ chủ đề
| Food-Quality | |
Từ khóa tự do
| Food industry and trade | |
Từ khóa tự do
| Chemical engineering | |
Từ khóa tự do
| Food adulteration and inspection | |
Từ khóa tự do
| Processed foods | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Tác giả(bs) CN
| Brulé, Gérard | |
Tác giả(bs) CN
| Croguennec, Thomas | |
Tác giả(bs) CN
| Jeantet, Romain | |
Tác giả(bs) CN
| Pierre Schuck; | |
Địa chỉ
| 300Q12_Kho Mượn_02(1): 083306 |
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| 044 | |aenk |
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| 082 | |a664|bH23617|223 |
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| 245 | |aHandbook of food science and technology 2 : |bfood process engineering and packaging / |cRomain Jeantet ...[et al] |
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| 250 | |a1st ed. |
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| 260 | |aLondon [England] ; Hoboken, NJ : |bISTE Ltd/John Wiley & Sons Inc, |c2016 |
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| 300 | |axv, 329 pages : |billustrations ; |c24 cm. |
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| 490 | |aFood science and technology |
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| 520 | |aThis 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). |
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| 541 | |aMua |
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| 650 | |aFood|xPackaging |
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| 650 | |aFood|xBiotechnology |
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| 650 | |aFood industry and trade|xTechnological innovations |
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| 650 | |aFood|xQuality |
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| 653 | |aFood industry and trade |
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| 653 | |aChemical engineering |
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| 653 | |aFood adulteration and inspection |
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| 653 | |aProcessed foods |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 691 | |aCông nghệ thực phẩm |
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| 692 | |aKhoa học thực phẩm |
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| 700 | |aBrulé, Gérard |eeditor |
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| 700 | |aCroguennec, Thomas|eeditor |
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| 700 | |aJeantet, Romain |eeditor |
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| 700 | |aPierre Schuck; |eeditor |
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| 852 | |a300|bQ12_Kho Mượn_02|j(1): 083306 |
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| 890 | |a1|b0|c0|d0 |
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