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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 |
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| 245 | |aHandbook of food science and technology 3 : |bFood biochemistry and technology / |cRomain Jeantet ...[et al] (editor) |
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| 250 | |a1st ed. |
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| 260 | |aLondon [England] ; Hoboken, NJ : |bISTE Ltd/John Wiley & Sons Inc, |c2016 |
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| 300 | |axiv, 421 pages. : |billustrations ; |c24 cm. |
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| 490 | |aFood science and technology (Academic Press) |
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| 504 | |aIncludes bibliographical references (pages 403-415) and index. |
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| 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. |
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| 541 | |aMua |
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| 653 | |aFood industry and trade |
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| 653 | |aChemical engineering |
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| 653 | |aFood adulteration and inspection |
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| 653 | |aProcessed foods |
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| 653 | |aFood packaging |
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| 653 | |aFood quality |
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| 653 | |aFood science |
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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 | |aKhoa học thực phẩm |
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| 700 | |aBrulé, Gérard |eeditor |
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| 700 | |aCroguennec, Thomas|eeditor |
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| 700 | |aJeantet, Romain |eeditor |
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| 700 | |aPierre Schuck; |eeditor |
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| 852 | |a300|bQ12_Kho Mượn_02|j(1): 092864 |
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