Engineering and Food for the 21st Century(Food Preservation Technology)

21世纪的工程与食品

食品加工技术

原   价:
5474.00
售   价:
4379.00
优惠
平台大促 低至8折优惠
发货周期:预计5-7周发货
出  版 社
出版时间
2002年03月25日
装      帧
精装
ISBN
9781566769631
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页      码
1088
开      本
6-1/8x9-1/4
语      种
英文
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图书简介
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.
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