Food processing technology principles and practice
Title:
Food processing technology principles and practice
Author:
Fellows, P. (Peter), 1953-
ISBN:
9781591240709
Personal Author:
Edition:
2nd ed.
Publication Information:
Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2000.
Physical Description:
1 online resource (xxxi, 575 pages) : illustrations
Abstract:
This book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formula required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods.
Subject Term:
Genre:
Electronic Access:
Knovel http://app.knovel.com/web/toc.v/cid:kpFPTPPE01