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Food Alteration and Food Quality (Handbook of Food Science and Technology 1)
Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé你有多喜欢这本书?
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This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
卷:
1
年:
2016
出版:
1
出版社:
John Wiley & Sons
语言:
english
页:
272
ISBN 10:
1848219326
ISBN 13:
9781848219328
系列:
Handbook of Food Science and Technology
文件:
PDF, 5.17 MB
您的标签:
IPFS:
CID , CID Blake2b
english, 2016
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