Handbook of Food Science and Technology 3 : Food Biochemistry and Technology
Book Details
Format
Hardback or Cased Book
ISBN-10
1848219342
ISBN-13
9781848219342
Publisher
ISTE Ltd and John Wiley & Sons Inc
Imprint
ISTE Ltd and John Wiley & Sons Inc
Country of Manufacture
US
Country of Publication
GB
Publication Date
Jun 7th, 2016
Print length
448 Pages
Weight
832 grams
Dimensions
16.70 x 24.20 x 2.90 cms
Product Classification:
BiochemistryFood security & supplyFood & beverage technology
Ksh 25,000.00
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This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
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