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  • Ký hiệu PL/XG: 664 H23617
    Nhan đề: Handbook of food science and technology 2 :
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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245 |aHandbook of food science and technology 2 : |bfood process engineering and packaging / |cRomain Jeantet ...[et al]
250 |a1st ed.
260 |aLondon [England] ; Hoboken, NJ : |bISTE Ltd/John Wiley & Sons Inc, |c2016
300 |axv, 329 pages : |billustrations ; |c24 cm.
490|aFood science and technology
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).
541 |aMua
650 |aFood|xPackaging
650 |aFood|xBiotechnology
650 |aFood industry and trade|xTechnological innovations
650 |aFood|xQuality
653 |aFood industry and trade
653 |aChemical engineering
653 |aFood adulteration and inspection
653 |aProcessed foods
690 |aKhoa Công nghệ Hoá học & Thực phẩm
691 |aCông nghệ thực phẩm
692 |aKhoa học thực phẩm
700 |aBrulé, Gérard |eeditor
700 |aCroguennec, Thomas|eeditor
700 |aJeantet, Romain |eeditor
700 |aPierre Schuck; |eeditor
852|a300|bQ12_Kho Mượn_02|j(1): 083306
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