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Food Processing Technology Principles and Practice (Third :食品加工技术的原理与实践(第三.Image.Marked
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More information from /reports/991975/
Food Processing Technology: Principles and Practice (Third Edition)
Description: P J Fellows, Consultant, UK
Review of the Second edition Interesting, logical and concise. A good introduction for students of nutrition,
food science and technology, catering or agriculture.
Food Manufacture
- introduces a range of processing techniques that are used in food manufacturing
- explains the key principles of each process, including the equipment used and the effects of processing on
micro-organisms that contaminate foods
- describes post-processing operations, including packaging and distribution logistics
- this updated and extended third edition consolidates the position of this textbook as the best single-
volume introduction to food manufacturing technologies avaliable
‘… a well-written and authoritative review of food processing technology – the essential reference for food
technologists and students alike.’ Food Trade Review (of a previous edition)
‘Interesting, logical and concise. A good introduction for students of nutrition, food science and technology,
catering or agriculture.’ Food Manufacture (of a previous edition)
Widely regarded as a standard work in its field, this book introduces the range of processing techniques that
are used in food manufacturing. It explains the principles of each process, the processing equipment used,
operating conditions and the effects of processing on micro-organisms that contaminate foods, the
biochemical properties of foods and their sensory and nutritional qualities.
The third
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