Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of f...Daugiau...
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of f...Daugiau...
This book gathers contributors who are leading international authors, and whose multidisciplinary work in applied mathematics, and animal and human experiments are at the forefront of using time series analysis approaches that provide information...Daugiau...
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle fol...Daugiau...
(Išleidimo metai: 15-Apr-2013, Paperback / softback, Leidėjas: Springer-Verlag New York Inc., ISBN-13: 9781461358701)
The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many progra...Daugiau...
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technol...Daugiau...
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce ra...Daugiau...
The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural ma...Daugiau...
(Išleidimo metai: 15-Jul-2010, Hardback, Leidėjas: Taylor & Francis Ltd, ISBN-13: 9780849350443)
The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw...Daugiau...
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle fol...Daugiau...
(Išleidimo metai: 30-Nov-2007, Paperback, Leidėjas: Springer-Verlag New York Inc., ISBN-13: 9780387728964)
Essentials of Food Science covers the basics of foods, food science, and food technology. Though it is part of our Food Science Text series, the book is meant for the non-major intro course, either taught in the food science or nutrition/dietet...Daugiau...
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
Twenty-six international scientists and engineers in the field of food engineering contribute 14 chapters providing the most current knowledge about efficient design and development of processes used in the manufacturing of food products, along with...Daugiau...
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
Some 200 alphabetical entries explore all areas of agricultural technology in this reference for professionals in nutrition, quality control, biochemistry, microbiology, and product development. Coverage encompasses both fundamental definitions and i...Daugiau...
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
A textbook for a beginning food engineering course in a food science curriculum, presenting topics relevant to handling, processing, packaging, and redistributing all types of foods. The scope ranges from basic engineering principles based on fundame...Daugiau...
(Išleidimo metai: 31-Aug-1997, Hardback, Leidėjas: Chapman and Hall, ISBN-13: 9780412994517)
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
This text for undergraduate food science majors assumes a knowledge of food chemistry, microbiology, and engineering. Discussion of processes for preserving food and extending shelf life addresses the relation between the commodity and the process, a...Daugiau...
The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many progr...Daugiau...
