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Food Processing

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This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing, unsteady steady state heat transfer in freezing for preservation and thermal processing and sterilization.

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Availability

D600. Food & beverag

01.93.D690.

My Library

Available

Detail Information

Series Title

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Call Number

01.93.D690.

Publisher

: Ventus Publishing ApS., 2011

Collation

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Language

English

ISBN/ISSN

978-87-7681-780-0

Classification

Applied Sciences

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

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Specific Detail Info

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Statement of Responsibility

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