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Cilt 266 sayfalar
Handbook of Food Science and Technology 1
Food Alteration and Food Quality
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₺5.887,62
Kitap hakkında
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.
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Kitap açıklaması
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.
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Yaş sınırı:
0+Litres'teki yayın tarihi:
24 eylül 2018Hacim:
266 s. ISBN:
9781119268666Toplam boyut:
5.3 МБToplam sayfa sayısı:
266Yayıncı:
Telif hakkı:
John Wiley & Sons Limited
