Principles and Practice Third Edition edited by P. J. Fellows
Food Processing Technology has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000.
Widely regarded as a standard work in its field, Food Processing Technology introduces the range of processing techniques that are used in food manufacturing.
It explains the principles of each process and the processing equipment used.
Food Processing Technology also explores operating conditions and the effects of processing on micro-organisms that contaminate foods, and it examines the biochemical properties of foods and their sensory and nutritional qualities.
Contents
Basic Principles
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