Handbook of food science and technology. 2, Food process engineering and packaging /

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and tra...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Jeantet, Romain (Editor ), Croguennec, Thomas (Editor ), Schuck, Pierre (Editor ), Brulé, Gérard (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Hoboken : ISTE, Ltd. ; Wiley, ©2016.
Colección:Functional food science and technology series.
Temas:
Food industry and trade > Handbooks, manuals, etc.
Food > Packaging > Handbooks, manuals, etc.
Aliments > Conditionnement > Guides, manuels, etc.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Packaging
Food industry and trade
Food adulteration and inspection
Food > Quality
handbooks.
Handbooks and manuals
Handbooks and manuals.
Guides et manuels.
Acceso en línea:Texto completo

Internet

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