R Jeantet

Gebundenes Buch

Handbook of Food Science and Technology 1

Food Alteration and Food Quality

Herausgeber: Jeantet, Romain; Brulé, Gérard; Schuck, Pierre; Croguennec, Thomas

Beschreibung

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.

Autor

Romain Jeantet is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products. Thomas Croguennec is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on physical chemistry and dairy technology. Pierre Schuck is a research engineer and Partnership Officer at STLO INRA in Rennes, France. He has extensive experience in the dairy industries and his research has largely focused on concentration and drying. Gérard Brulé was Professor Emeritus at Agrocampus Ouest in Rennes, France before he retired in 2010.

Produktdetails

• Verlag: ISTE Ltd and John Wiley & Sons Inc
• Seitenzahl: 272
• Erscheinungstermin: 8. Januar 2016
• Englisch
• Abmessung: 240mm x 161mm x 19mm
• Gewicht: 568g
• ISBN-13: 9781848219328
• ISBN-10: 1848219326
• Artikelnr.: 44043099