Handbook of Food Science and Technology 1 Food Alteration and Food Quality

, by ; ; ; ; ;
Handbook of Food Science and Technology 1 Food Alteration and Food Quality by Jeantet, Romain; Croguennec, Thomas; Schuck, Pierre; Brulé, Gérard, 9781848219328
Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
  • ISBN: 9781848219328 | 1848219326
  • Cover: Hardcover
  • Copyright: 2/23/2016

  • Buy New

    Print on Demand: 2-4 Weeks. This item cannot be cancelled or returned.

    $186.97

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.

Loading Icon

Please wait while the item is added to your bag...
Continue Shopping Button
Checkout Button
Loading Icon
Continue Shopping Button