ISBN
| 9781848219342 |
DDC
| 664 |
Nhan đề
| Handbook of food science and technology 3 : Food biochemistry and technology / Romain Jeantet ...[et al] (editor) |
Lần xuất bản
| 1st ed. |
Thông tin xuất bản
| London [England] ; Hoboken, NJ : ISTE Ltd/John Wiley & Sons Inc, 2016 |
Mô tả vật lý
| xiv, 421 pages. : illustrations ; 24 cm. |
Tùng thư
| Food science and technology (Academic Press) |
Tóm tắt
| 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. |
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 |
Từ khóa tự do
| Food packaging |
Từ khóa tự do
| Food quality |
Từ khóa tự do
| Food science |
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): 092864 |
|
000
| 00000nam#a2200000u##4500 |
---|
001 | 30353 |
---|
002 | 2 |
---|
004 | 893704A7-F746-49E3-9BDA-EFBCF9D4646A |
---|
005 | 202406241427 |
---|
008 | 240624s2016 enk eng |
---|
009 | 1 0 |
---|
020 | |a9781848219342|c4370000 |
---|
039 | |a20240624142724|bquyennt|c20240624142304|dquyennt|y20210806211518|znghiepvu |
---|
040 | |aNTT |
---|
041 | |aeng |
---|
044 | |aenk |
---|
082 | |a664|bH23617|223 |
---|
245 | |aHandbook of food science and technology 3 : |bFood biochemistry and technology / |cRomain Jeantet ...[et al] (editor) |
---|
250 | |a1st ed. |
---|
260 | |aLondon [England] ; Hoboken, NJ : |bISTE Ltd/John Wiley & Sons Inc, |c2016 |
---|
300 | |axiv, 421 pages. : |billustrations ; |c24 cm. |
---|
490 | |aFood science and technology (Academic Press) |
---|
504 | |aIncludes bibliographical references (pages 403-415) and index. |
---|
520 | |aThis 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. |
---|
541 | |aMua |
---|
653 | |aFood industry and trade |
---|
653 | |aChemical engineering |
---|
653 | |aFood adulteration and inspection |
---|
653 | |aProcessed foods |
---|
653 | |aFood packaging |
---|
653 | |aFood quality |
---|
653 | |aFood science |
---|
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): 092864 |
---|
856 | 1|uhttp://elib.ntt.edu.vn/documentdata01/2 tailieuthamkhao/600 congnghe/anhbiasach/30352_handbookofthumbimage.jpg |
---|
890 | |a1|b0|c0|d0 |
---|
| |
Dòng |
Mã vạch |
Nơi lưu |
S.gọi Cục bộ |
Phân loại |
Bản sao |
Tình trạng |
Thành phần |
Đặt chỗ |
1
|
092864
|
Q12_Kho Mượn_02
|
664 H23617
|
Sách mượn tại chỗ
|
1
|
|
|
|
Không có liên kết tài liệu số nào
|
|
|
|