Food Processing Principles and Applications
"Food Processing: Principles and Applications is a comprehensive textbook that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of...
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| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press Taylor & Francis
2006
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 020 | # | # | |a 9781587160080 |q hardback |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TP370 |b .R24 2006 |
| 100 | 1 | # | |a Ramaswamy, Hosahalli S. |e author |
| 245 | 1 | 0 | |a Food Processing |b Principles and Applications |c Hosahalli Ramaswamy, Michele Marcotte |
| 264 | # | 1 | |a Boca Raton, FL |b CRC Press Taylor & Francis |c 2006 |
| 264 | # | 4 | |c ©2006 |
| 300 | # | # | |a 420 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references (p. 399-406) and index |
| 520 | # | # | |a "Food Processing: Principles and Applications is a comprehensive textbook that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration." "This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a resource for food process engineers and researchers to forecast the results of food processing methods. |
| 526 | 0 | # | |a FST305 |b AS116 |5 AS |
| 526 | 0 | # | |a Food Processing |b Diploma In Food Technology |5 Faculty Of Applied Sciences |
| 526 | 0 | # | |a FST714 |b AS752 |5 AS |
| 526 | 0 | # | |a Food Commodity Processing Technology |b Master of Science In Food Science and Technology |5 Faculty of Applied Science |
| 650 | # | 0 | |a Food industry and trade |
| 700 | 1 | # | |a Marcotte, Michelle |e author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=333262 |
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Principles of food processing 
FOOD PROCESSING TECHNOLOGY Principles and Practice