Handbook of Food Processing:Food Preservation(Contemporary Food Engineering)

食品加工手册:食品保鲜

食品科学技术基础学科

原   价:
2464.00
售   价:
1971.00
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
2015年10月23日
装      帧
精装
ISBN
9781498721752
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页      码
744
开      本
7x10
语      种
英文
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图书简介
This book presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes such as blanching, pasteurization, chilling, freezing to aseptic packaging, non thermal food processing and the use of biosensors. The inclusion of case studies and problem calculations in each chapter differentiates this book from other books on food processing and engineering.
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Harvard Library
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