Food processing : Principles and applications
In a textbook format for an undergraduate course in food processing, Ramaswamy (food science, McGill U., Montreal-Macdonald) and Marcotte, a chemical engineer working in food science, address the basic principles and applications for major processing techniques of commercial importance. They conside...
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| Huvudupphovsman: | |
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| Materialtyp: | Bok |
| Språk: | Undetermined |
| Publicerad: |
Boca Raton, FL.
CRC Press
2006
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01250nam a2200241Ia 4500 | ||
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| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 87.17 | ||
| 082 | |a 664 | ||
| 082 | |b R165 | ||
| 100 | |a Ramaswamy, Hosahalli | ||
| 245 | 0 | |a Food processing : | |
| 245 | 0 | |b Principles and applications | |
| 245 | 0 | |c Hosahalli Ramaswamy, Michèle Marcotte | |
| 260 | |a Boca Raton, FL. | ||
| 260 | |b CRC Press | ||
| 260 | |c 2006 | ||
| 520 | |a In a textbook format for an undergraduate course in food processing, Ramaswamy (food science, McGill U., Montreal-Macdonald) and Marcotte, a chemical engineer working in food science, address the basic principles and applications for major processing techniques of commercial importance. They consider both science and engineering aspects, highlight the chemical and microbiological basis of food preservation, and describe the mathematical basis for modeling and processing applications. The primary focus is on thermal processing, freezing, and dehydration. | ||
| 526 | |a Quá trình nhiệt độ cao trong chế biến thực phẩm | ||
| 526 | |b NN671 | ||
| 650 | |a Food industry and trade | ||
| 904 | |i Minh | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||