Handbook of food science, technology, and engineering

著者

書誌事項

Handbook of food science, technology, and engineering

edited by Y.H. Hui

（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 149）

Taylor & Francis, c2006

  • set
  • v. 1 : alk. paper
  • v. 2 : alk. paper
  • v. 3 : alk. paper
  • v. 4 : alk. paper

大学図書館所蔵 件 / 全5件

この図書・雑誌をさがす

注記

Includes bibliographical references and index

内容説明・目次

巻冊次

set ISBN 9780849398476

内容説明

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Setis that resource, presenting the latest information available in a thorough, straightforward format.

目次

Volume I: Food science: properties and products. Food Components and Their Properties. Food Categories. Food Analysis. Food Microbiology. Volume II: Food science: ingredients, health, and safety. Food Attributes. Food Fermentation. Food and Workers Safety, Food Security. Functional Food Ingredients. Nutrition and Health. Volume III: Food engineering and food processing. Units of Food Processing. Food Drying. Thermal Processing. Freezing. New Technology. Packaging. Ingredients technology. Modeling. Waste Management. Volume IV: Food technology and food processing. Food Categories. Fermentation. Microbiology. Water Technology. Food Safety and Security
巻冊次

v. 2 : alk. paper ISBN 9780849398483

目次

n: Principles and Applicationso Liquid Fermented Milk Product
巻冊次

v. 4 : alk. paper ISBN 9780849398490

目次

n: Principles and Applicationso Liquid Fermented Milk Product

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