http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Introduces students of food science and technology or biotechnology to the wide range of processing techniques that are used in food processing. It is a comprehensive-- yet basic -- text which offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. It also explores the sensory and nutritional qualities of such foods.
Máy và thiết bị chế biến thực phẩm,Thực tập ngành nghề - CKCB,Kỹ thuật chế biến nhiệt thực phẩm,TT. Máy và thiết bị chế biến thực phẩm,Thực tập chuyên ngành ngoài trường,Thực tập kỹ thuật cơ sở công nghệ thực phẩm,Kỹ thuật lạnh thực phẩm,Bảo quản và chế biến sản phẩm chăn nuôi,Các quá trình và thiết bị ứng dụng trong công nghệ sau thu hoạch,Bảo quản và chế biến nông sản,Nguyên lý bảo quản và chế biến thực phẩm,Quá trình nhiệt độ thấp trong chế biến thực phẩm