Handbook of Food Process Design
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new two-v…
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Produktdetails
Weitere Autoren: Rahman, Mohammad Shafiur (Hrsg.)
- ISBN: 978-1-4443-9824-3
- EAN: 9781444398243
- Produktnummer: 13914590
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 1408 S.
- Plattform: PDF
- Masse: 55'412 KB
Über den Autor
Dr Jasim Ahmed is a Research Scientist on the Food and Nutrition Program at the Kuwait Institute for Scientific Research, Safat, Kuwait. Dr Mohammad Shafiur Rahman is a Professor at the Sultan Qaboos University, Muscat, Sultanate of Oman.
11 weitere Werke von Jasim (Hrsg.) Ahmed:
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