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Handbook of food process design / [Edited by] Mohammad Shafuir Rahman, Jasim Ahmed
Hoboken : John Wiley & Sons, 2012
1533 p. : illustrations
Ký hiệu phân loại (DDC): 664.02
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.
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