| 000 | 02431cam a2200277zu 4500 | ||
|---|---|---|---|
| 001 | 88835061 | ||
| 003 | FRCYB88835061 | ||
| 005 | 20250107214351.0 | ||
| 006 | m o d | ||
| 007 | cr un | ||
| 008 | 250107s2016 fr | o|||||0|0|||eng d | ||
| 020 | _a9780081019078 | ||
| 035 | _aFRCYB88835061 | ||
| 040 |
_aFR-PaCSA _ben _c _erda |
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| 100 | 1 | _aFellows, P J | |
| 245 | 0 | 1 |
_aFood Processing Technology _bPrinciples and Practice _c['Fellows, P J'] |
| 264 | 1 |
_bElsevier Science _c2016 |
|
| 300 | _a p. | ||
| 336 |
_btxt _2rdacontent |
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| 337 |
_bc _2rdamdedia |
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| 338 |
_bc _2rdacarrier |
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| 650 | 0 | _a | |
| 700 | 0 | _aFellows, P J | |
| 856 | 4 | 0 |
_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88835061 _qtext/html _a |
| 520 | _aFood Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and moreIntroduces a range of processing techniques that are used in food manufacturingExplains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foodsDescribes post-processing operations, including packaging and distribution logisticsIncludes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter | ||
| 999 |
_c64133 _d64133 |
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