Handbook of Food Science and Technology 3
Jeantet
Gebundenes Buch

Handbook of Food Science and Technology 3

Food Biochemistry and Technology

Herausgeber: Jeantet, Romain; Brule, Gérard; Schuck, Pierre; Croguennec, Thomas
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This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the mai...