Handbook of food preservation
Substantially expanded from the first edition to 44 chapters (from 25) and organized by preservation methods, this practical and thorough reference will be essential to specialists in the field as well as to students of food science and technology. New technological methods are described, including...
Đã lưu trong:
| Tác giả chính: | |
|---|---|
| Định dạng: | Sách |
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Boca Raton
CRC Press
2007
|
| Những chủ đề: | |
| Các nhãn: |
Thêm thẻ
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 01681nam a2200241Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_134358 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 2662000 | ||
| 082 | |a 664.028 | ||
| 082 | |b R147 | ||
| 100 | |a Rahman, M. Shatiur | ||
| 245 | 0 | |a Handbook of food preservation | |
| 245 | 0 | |c M. Shafiur Rahman | |
| 260 | |a Boca Raton | ||
| 260 | |b CRC Press | ||
| 260 | |c 2007 | ||
| 520 | |a Substantially expanded from the first edition to 44 chapters (from 25) and organized by preservation methods, this practical and thorough reference will be essential to specialists in the field as well as to students of food science and technology. New technological methods are described, including hurdle technology, ultrasound, and microwave, as well as the traditional methods such as freezing, canning, and pasteurization. Packaging is also discussed, in a section on indirect approaches to food preservation enhancement. The volume is well illustrated with a variety of practical visual aids, including photos of equipment, tables, and diagrams. The contributors provide a fully international viewpoint; they are specialists in academic, state, and private settings in Canada, the U.S., Australia, New Zealand, and Europe. Several are with Rahman's institution, the Sultan Zaboos U., in Muscat, Sultanate of Oman. | ||
| 526 | |a Anh văn chuyên ngành - CNTP,Vi sinh vật học cây trồng,Nguyên lý bảo quản và chế biến thực phẩm | ||
| 526 | |b NN158,CSV611,NN180 | ||
| 650 | |a Food,Kỹ nghệ thực phẩm | ||
| 650 | |x Preservation | ||
| 904 | |i Trọng Hải | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||