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Handbuch Lebensmittelwissenschaft und -technologie 2: Lebensmittelverfahrenstechnik und

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This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products.

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EAN:

9781848219335
UPC:

9781848219335
ISBN:

9781848219335
Book Title:

Handbook of Food Science and Technology 2: Food Pr
Subject Area:

Technology & Engineering, Business & Economics
Publication Name:

Handbook of Food Science and Technology 2 : Food Process Engineering and Packaging
Publisher:

Wiley & Sons, Incorporated, John
Item Length:

9.5 in
Subject:

Food Science, Industries / Food Industry
Publication Year:

2016
Type:

Textbook
Format:

Hardcover
Language:

English
Item Height:

1 in
Author:

Romain Jeantet, Gérard Brule, Pierre Schuck, Thomas Croguennec
Item Weight:

23.4 Oz
Item Width:

6.4 in
Number of Pages:

352 Pages

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