 |
ISBN
| 9781498740487 | |
DDC
| 664.028 | |
Nhan đề
| Handbook of food preservation / Shafiur Rahman (editor) | |
Lần xuất bản
| 3rd ed. | |
Thông tin xuất bản
| Boca Raton, FL : CRC Press, Taylor & Francis Group, 2020 | |
Mô tả vật lý
| xx, 1082 pages. : illustrations ; 29 cm. | |
Tùng thư
| handbooks | |
Phụ chú
| Includes index. | |
Tóm tắt
| The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. | |
Từ khóa tự do
| Food packaging | |
Từ khóa tự do
| Aliments conditionnement | |
Từ khóa tự do
| Aliments traitement | |
Từ khóa tự do
| Food industry and trade | |
Từ khóa tự do
| Food preservation | |
Từ khóa tự do
| Sterilization | |
Từ khóa tự do
| Aliments conservateurs | |
Từ khóa tự do
| Food science | |
Từ khóa tự do
| Handbooks and manuals | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Tác giả(bs) CN
| Rahman, Shafiur | |
Địa chỉ
| 300Q12_Kho Mượn_02(1): 092879 |
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| 082 | |a664.028|bH23617|223 |
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| 245 | |aHandbook of food preservation / |cShafiur Rahman (editor) |
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| 250 | |a3rd ed. |
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| 260 | |aBoca Raton, FL : |bCRC Press, Taylor & Francis Group, |c2020 |
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| 300 | |axx, 1082 pages. : |billustrations ; |c29 cm. |
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| 490 | |ahandbooks |
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| 500 | |aIncludes index. |
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| 520 | |aThe Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. |
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| 541 | |aMua |
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| 653 | |aFood packaging |
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| 653 | |aAliments conditionnement |
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| 653 | |aAliments traitement |
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| 653 | |aFood industry and trade |
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| 653 | |aFood preservation |
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| 653 | |aSterilization |
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| 653 | |aAliments conservateurs |
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| 653 | |aFood science |
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| 653 | |aHandbooks and manuals |
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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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| 700 | |aRahman, Shafiur|eeditor |
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| 852 | |a300|bQ12_Kho Mượn_02|j(1): 092879 |
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| 856 | 1|uhttp://elib.ntt.edu.vn/documentdata01/2 tailieuthamkhao/600 congnghe/anhbiasach/50933_handbookofthumbimage.jpg |
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Q12_Kho Mượn_02
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