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Handbook of Food Processing
商品資訊
系列名：Contemporary Food Engineering
ISBN13：9781466582309
出版社：Taylor & Francis
作者：Theodoros Varzakas (EDT); Constantina Tzia (EDT)
出版日：2010/07/14
裝訂／頁數：精裝／1400頁
規格：22.9cm*17.8cm*7.6cm (高/寬/厚)
版次：1
定價
：NT$ 14427 元無庫存，下單後進貨(採購期約4~10個工作天)
下單可得紅利積點：432 點
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商品簡介
Authored by world experts, the Handbook of Food Processing and Engineering discusses the basic principles and applications of major commercial food processing technologies. Thebook’s second volume, discusses various food preservation processes including blanching, pasteurization, chilling, freezing, aseptic packaging, and nonthermal food processing. The book describes common food engineering unit operations as well as preservation processes required to convert raw materials into final products. Also covered are topics surrounding food safety and quality.
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