Kirk-Othmer Food and Feed Technology, 2 Volume Set
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Key topics on technologies for food and feed processing, food packaging, and food safetyThis two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. Written by a panel of prominent scholars from industry, academia, and research institutions from around the world, it includes more than sixty self-contained articles, providing coverage of key technologies for food and feed processing, and discussing such topics as flavors and food additives; fats, fatty oils, and fat substitutes; food packaging; and safety and regul...
Key topics on technologies for food and feed processing, food packaging, and food safety
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. Written by a panel of prominent scholars from industry, academia, and research institutions from around the world, it includes more than sixty self-contained articles, providing coverage of key technologies for food and feed processing, and discussing such topics as flavors and food additives; fats, fatty oils, and fat substitutes; food packaging; and safety and regulatory issues.
Includes articles on:
_
Bakery products
_
Meat, fish, and shellfish products
_
Dairy products and dairy substitutes
_
Wheat and other cereal grains
_
Coffee, tea, wine, and beer
_
Chocolate and cocoa
_
Animal feed
This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. Written by a panel of prominent scholars from industry, academia, and research institutions from around the world, it includes more than sixty self-contained articles, providing coverage of key technologies for food and feed processing, and discussing such topics as flavors and food additives; fats, fatty oils, and fat substitutes; food packaging; and safety and regulatory issues.
Includes articles on:
_
Bakery products
_
Meat, fish, and shellfish products
_
Dairy products and dairy substitutes
_
Wheat and other cereal grains
_
Coffee, tea, wine, and beer
_
Chocolate and cocoa
_
Animal feed
This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.
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