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Handbook of food science and technology 3 : Food biochemistry and technology / Romain Jeantet ...[et al] (editor)
London [England] ; Hoboken, NJ : ISTE Ltd/John Wiley & Sons Inc, 2016
xiv, 421 pages. : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 664
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.
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