Engineering and Food for the 21st Century

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CRC Press
  • Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.
  • Binding:
    Hardcover
    Dewey Decimal Number:
    664
    EAN:
    9781566769631
    Edition:
    1
    ISBN:
    1566769639
    Label:
    CRC Press
    Languages:
    English
    List Price:
    $309.95
    Manufacturer:
    CRC Press
    Number Of Items:
    1
    Number Of Pages:
    1104
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2002-03-25
    Publisher:
    CRC Press
    Studio:
    CRC Press
    Title:
    Engineering and Food for the 21st Century
    Creator:
    Jose Miguel Aguilera

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