• Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

Hardcover

Technology & Engineering

ISBN10: 1848219334
ISBN13: 9781848219335
Publisher: Wiley-Iste
Published: Mar 14 2016
Pages: 352
Weight: 1.45
Height: 0.81 Width: 6.14 Depth: 9.21
Language: English

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book Science des aliments published in 2006 by Lavoisier. Science des aliments is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).

Also in

Technology & Engineering