Handbook of Food Science and Technology 1

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À propos

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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  • EAN

    9781119268673

  • Disponibilité

    Disponible

  • Action copier/coller

    Non

  • Action imprimer

    Dans le cadre de la copie privée

  • Nb pages imprimables

    264

  • Partage

    Dans le cadre de la copie privée

  • Nb Partage

    6 appareils

  • Poids

    3 625 Ko

  • Distributeur

    Numilog

  • Support principal

    ebook (ePub)

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