Food processing technology : principles and practice / P.J. Fellows, consultant food technologist.
Material type: TextSeries: Woodhead Publishing in food science, technology, and nutritionPublisher: Duxford : Woodhead Publishing, [2017]Edition: 4th editionDescription: xxiii, 1,128 pages : illustrations ; 23 cmContent type:- text
- computer
- online resource
- 0081005237
- 0081019076
- 9780081005231
- 9780081019078
- 664 23
- TP370 .F45 2017
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
E-Resources | Main Library E-Resources | 664 F322 (Browse shelf(Opens below)) | Available | E000935 | ||
Books | Main Library Reserve | 664 F322 (Browse shelf(Opens below)) | Available | 3BPSU00080945. |
Food 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.
Includes bibliographical references and index.
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