Computer File

Handbook of food science and technology 1

---

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.
Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

---

Availability

Detail Information

Series Title

Food science and technology

Call Number

[ITP-LIB-502]

Publisher

enk : ., 2016

Collation

xvi, 248 pages : illustrations ; 25 cm.

Language

English

ISBN/ISSN

9781848219328

Classification

TX531 .H36 2016

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Handbooks, manuals, etc
Food
Food adulteration and inspection

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment