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Food processing technology : = princ...

Fellows, P. (1953-)

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Food processing technology : = principles and practice /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food processing technology :/ P.J. Fellows, consultant food technologist.
其他題名:	principles and practice /
作者:	Fellows, P.
面頁冊數:	1 online resource (xxiii, 1128, 72 pages) :illustrations (some color).
內容註:	Part I. Basic principles -- part II. Ambient temperature processing -- part III. Processing by application of heat -- part III.B. Processing using hot air or heated surfaces -- part III.C. Heat processing using hot oils -- part III.D. Processing by direct and radiated energy -- part IV. Processing by removal of heat -- part V. Postprocessing operations.
標題:	Food industry and trade. -
電子資源:	https://www.sciencedirect.com/science/book/9780081019078
ISBN:	9780081005231

Food processing technology : = principles and practice /
Fellows, P.1953-

Food processing technology :principles and practice /P.J. Fellows, consultant food technologist. - Fourth edition. - 1 online resource (xxiii, 1128, 72 pages) :illustrations (some color). - Woodhead Publishing series in food science, technology and nutrition. - Woodhead Publishing in food science, technology, and nutrition..

Includes bibliographical references and index.

Part I. Basic principles -- part II. Ambient temperature processing -- part III. Processing by application of heat -- part III.B. Processing using hot air or heated surfaces -- part III.C. Heat processing using hot oils -- part III.D. Processing by direct and radiated energy -- part IV. Processing by removal of heat -- part V. Postprocessing operations.

This book includes an overview of the component subjects in food science and technology, processing stages, and important aspects of food industry management not otherwise considered.

ISBN: 9780081005231Subjects--Topical Terms:

522277
Food industry and trade.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP370 / .F45 2017

Dewey Class. No.: 664

Food processing technology : = principles and practice /
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300 $a 1 online resource (xxiii, 1128, 72 pages) : $b illustrations (some color).
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505 0 $a Part I. Basic principles -- part II. Ambient temperature processing -- part III. Processing by application of heat -- part III.B. Processing using hot air or heated surfaces -- part III.C. Heat processing using hot oils -- part III.D. Processing by direct and radiated energy -- part IV. Processing by removal of heat -- part V. Postprocessing operations.
520 $a This book includes an overview of the component subjects in food science and technology, processing stages, and important aspects of food industry management not otherwise considered.
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