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Innovation in Food Engineering: New Techniques and Products - Contemporary Food Engineering 1st edition
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Innovation in Food Engineering: New Techniques and Products - Contemporary Food Engineering
Offers an overview of modern processing technologies. This book highlights their use to develop food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a review of the fundamentals of the new or modified technique, its advantages, and results.
747 pages, 174 black & white illustrations, 55 black & white tables
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | November 12, 2009 |
| ISBN13 | 9781420086065 |
| Publishers | Taylor & Francis Inc |
| Pages | 747 |
| Dimensions | 239 × 191 × 41 mm · 1.17 kg |
| Language | English |
| Editor | Passos, Maria Laura (Federal University of Rio Grande de Norte, Brazil) |
| Editor | Ribeiro, Claudio P. (Celanese Ltd., Pasadena, Texas, USA) |
