Food processing : principles and applications

dc.contributor.author	Smith, J. Scott (edit)
dc.contributor.author	Hui, Y. H. (edit)
dc.date.issued	2004
dc.identifier.isbn	0-8138-1942-3
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8268
dc.description	xii, 511 p. : ill.
dc.description.abstract	Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
dc.language.iso	en
dc.publisher	Blackwell Publishing
dc.subject	Food industry and trade
dc.subject.other	Food processing
dc.title	Food processing : principles and applications
dc.type	Book