Introduction to Food Manufacturing Engineering

This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing proc...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Neoh, Tze Loon (Autor), Adachi, Shuji (Autor), Furuta, Takeshi (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Singapore : Springer Nature Singapore : Imprint: Springer, 2016.
Edición:1st ed. 2016.
Temas:
Food science.
Biotechnology.
Biology-Technique.
Food Science.
Chemical Bioengineering.
Biological Techniques.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Chapter 1. Contribution of Food Engineering to Everyday Meals
  • Chapter 2. Bookkeeping of A Process
  • Chapter 3. Wheat Flours and Their Derived Products
  • Chapter 4. Instant Coffee
  • Chapter 5. Mayonnaise and Margarine
  • Chapter 6. Food and Microorganisms
  • Appendix.

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