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Food processing technology: principles and practice
Publication details: Cambridge: Woodhead, 2009Edition: 3rd EdDescription: 913pISBN: 9781845692162Subject(s): Food processing | Food processing | Food preservation | Food packagingLOC classification: TP370Online resources: click here Summary: The book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process and the processing equipment used. It 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.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 104015-2001 | |
| Book - Standard loan | CAFRE Loughry Library | TP370 FEL (Browse shelf(Opens below)) | 1 | Available | 191021 | |
| Book - Standard loan | CAFRE Loughry Library | TP370 FEL (Browse shelf(Opens below)) | 2 | Available | 191022 | |
| Book - Standard loan | CAFRE Loughry Library | TP370 FEL (Browse shelf(Opens below)) | 3 | Available | 191020 | |
| Book - Standard loan | CAFRE Loughry Library | TP370 FEL (Browse shelf(Opens below)) | 4 | Available | 191558 | |
| Book - Standard loan | CAFRE Loughry Library | TP370 FEL (Browse shelf(Opens below)) | 5 | Available | 191556 |
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The book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process and the processing equipment used. It 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.
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