Téléchargez le livre : Handbook of Food Science and Technology 3

Handbook of Food Science and Technology 3

Food Biochemistry and Technology de

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Éditeur :

Wiley-ISTE


Paru le : 2016-06-14

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Description

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.
Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Pages
448 pages
Collection
n.c
Parution
2016-06-14
Marque
Wiley-ISTE
EAN papier
9781848219342
EAN PDF
9781119296218
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
448
Taille du fichier
22661 Ko
Prix
163,47 €
EAN EPUB
9781119296232
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
448
Taille du fichier
12288 Ko
Prix
163,47 €

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