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TÀI LIỆU THƯ VIỆN SỐ
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Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.
592 p dnulib 05/01/2013 420 1
Từ khóa: Food Processing, science books, Enzymes, Structure, Mechanism, Data Analysis, Chemical Bonds, Biochemistry
FOOD PROCESS ENGINEERING AND TECHNOLOGY
The third edition is divided into five parts. Part one describes some important basic concepts. Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods. Part three includes operations that heat foods to preserve them or to alter their eating quality. Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory...
622 p dnulib 05/01/2013 590 1
Từ khóa: Food Processing, science books, Enzymes, Structure, Mechanism, Data Analysis, Chemical Bonds, Biochemistry
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