عنوان
پدید آورنده
موضوع
رده
TP370.4 E358 2005
TP370
.
4
E358
2005
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
1420058800
(Number (ISBN
146650787X
(Number (ISBN
9781420058802
(Number (ISBN
9781466507876
NATIONAL BIBLIOGRAPHY NUMBER
Number
b570007
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Handbook of food science, technology, and engineering
General Material Designation
[Book]
First Statement of Responsibility
edited by Y.H. Hui.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Boca Raton, FL
Name of Publisher, Distributor, etc.
CRC Press
Date of Publication, Distribution, etc.
2005
SERIES
Series Title
Food science and technology (Academic Press)
CONTENTS NOTE
Text of Note
Volume I: Food science: properties and products. Food Components and Their Properties. Food Categories. Food Analysis. Food Microbiology. Volume II: Food science: ingredients, health, and safety. Food Attributes. Food Fermentation. Food and Workers Safety, Food Security. Functional Food Ingredients. Nutrition and Health. Volume III: Food engineering and food processing. Units of Food Processing. Food Drying. Thermal Processing. Freezing. New Technology. Packaging. Ingredients technology. Modeling. Waste Management. Volume IV: Food technology and food processing. Food Categories. Fermentation. Microbiology. Water Technology. Food Safety and Security
SUMMARY OR ABSTRACT
Text of Note
Filling a gap in the literature in this area, this four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing and Volume IV food technology and processing. Unique in both.
TOPICAL NAME USED AS SUBJECT
Food -- Analysis -- Handbooks, manuals, etc.
Food -- Composition -- Handbooks, manuals, etc.
Food industry and trade -- Handbooks, manuals, etc.
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TP370
.
4
Book number
E358
2005
PERSONAL NAME - PRIMARY RESPONSIBILITY
edited by Y.H. Hui.
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Y H Hui
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
