 |
ISBN
| 9780323857376 | |
DDC
| 664 | |
Tác giả CN
| Fellows, P. (Peter), | |
Nhan đề
| Food processing technology : principles and practice / P Fellows | |
Lần xuất bản
| 5th ed. | |
Thông tin xuất bản
| Cambridge, MA : Woodhead Publishing, 2022 | |
Mô tả vật lý
| xxiii, 780 pages. : illustrations ; 29 cm | |
Tùng thư
| Woodhead Publishing in food science, technology, and nutrition | |
Phụ chú
| Includes index. | |
Tóm tắt
| Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. | |
Thuật ngữ chủ đề
| Food industry and trade | |
Thuật ngữ chủ đề
| Food processing machinery | |
Từ khóa tự do
| Food | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Địa chỉ
| 300Q12_Kho Mượn_02(1): 092877 |
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| 044 | |amau |
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| 082 | |a664|bF322|223 |
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| 100 | |aFellows, P. (Peter), |d1953- |
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| 245 | |aFood processing technology : |bprinciples and practice / |cP Fellows |
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| 250 | |a5th ed. |
|---|
| 260 | |aCambridge, MA : |bWoodhead Publishing, |c2022 |
|---|
| 300 | |axxiii, 780 pages. : |billustrations ; |c29 cm |
|---|
| 490 | |aWoodhead Publishing in food science, technology, and nutrition |
|---|
| 500 | |aIncludes index. |
|---|
| 520 | |aFood Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. |
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| 541 | |aMua |
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| 650 | |aFood industry and trade |
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| 650 | |aFood processing machinery |
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| 653 | |aFood |
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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 | |aTiếng Anh chuyên ngành thực phẩm 1 |
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| 852 | |a300|bQ12_Kho Mượn_02|j(1): 092877 |
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| 856 | 1|uhttp://elib.ntt.edu.vn/documentdata01/1 giaotrinh/600 congnghe/anhbiasach/30293_foodprocessingthumbimage.jpg |
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