Food Processing: Principles, Technologies and Applications 9781641724876

Варианты приобретения

Цена: 150200.00T
Кол-во:
Наличие: Поставка под заказ. Есть в наличии на складе поставщика.
Склад Америка: 227 шт.
При оформлении заказа до: 2025-07-23
Ориентировочная дата поставки: конец Сентября - начало Октября
При условии наличия книги у поставщика.

Добавить в корзину

в Мои желания

Автор: Walker Zachary
Название: Food Processing: Principles, Technologies and Applications
ISBN: 9781641724876
Издательство: Larsen and Keller Education
Классификация:

Отрасли обрабатывающей промышленности

Пищевая промышленность и смежные отрасли

ISBN-10: 1641724870
Обложка/Формат: Hardcover
Страницы: 220
Вес: 0.60 кг.
Дата издания: 08.09.2020
Язык: English
Размер: 25.40 x 17.81 x 1.42 cm
Читательская аудитория: General (us: trade)
Подзаголовок: Principles, technologies and applications
Рейтинг:
Поставляется из: США
Описание: Food processing is the set of techniques and operations, which are used in the transformation of raw ingredients into food that are suitable for consumption. It includes complex industrial methods for making convenience foods. Food processing is classified into primary, secondary and tertiary food processing. Primary food processing converts agricultural products into a product, which can be consumed. Secondary food processing produces food which are ready to use, for example, baked bread. Commercial production of processed food is known as tertiary food processing. Common techniques of food processing include fermentation, liquefaction, pasteurization, food irradiation, etc. This book outlines the processes and applications of food processing in detail. The topics included herein on food processing are of utmost significance and bound to provide incredible insights to readers. Those in search of information to further their knowledge will be greatly assisted by this book.

Food Processing: Principles, Technologies and Applications, Walker Zachary