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Innovation in Food Engineering: New Techniques and Products - Contemporary Food Engineering Claudio P. Ribeiro-Maria Laura Passos 1. izdevums
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Innovation in Food Engineering: New Techniques and Products - Contemporary Food Engineering
Claudio P. Ribeiro-Maria Laura Passos
Offers an overview of modern processing technologies. This book highlights their use to develop food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a review of the fundamentals of the new or modified technique, its advantages, and results.
747 pages, 174 black & white illustrations, 55 black & white tables
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2009. gada 12. novembris |
| ISBN13 | 9781420086065 |
| Izdevēji | Taylor & Francis Inc |
| Lapas | 747 |
| Izmēri | 239 × 191 × 41 mm · 1,17 kg |
| Valoda | Angļu |
| Redaktors | Passos, Maria Laura (Federal University of Rio Grande de Norte, Brazil) |
| Redaktors | Ribeiro, Claudio P. (Celanese Ltd., Pasadena, Texas, USA) |
