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Physico-Chemical Aspects of Food Processing on Hardback by S.T. Beckett
Physico-Chemical Aspects of Food Processing on Hardback by S.T. Beckett
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Physico-Chemical Aspects of Food Processing

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Description

Food manufacturers are under constant pressure both to produce new products and to increase the efficiency of existing production methods. This text provides a study of the changes which occur in the components of food when they are subjected to processing. Coverage is restricted to those changes which have direct effect on the physical properties (and hence commercial value) of the foodstuff. Authors from the EU and USA provide useful information for food technologists, production managers and quality assurance and control staff in the food industry. Students and academics at teaching and research institutions should find this book useful.
Release date NZ
April 30th, 1996
Author
Audiences
  • Postgraduate, Research & Scholarly
  • Professional & Vocational
  • Technical / Manuals
Edition
1995 ed.
Illustrations
XVIII, 466 p.
Pages
466
Dimensions
155x235x27
ISBN-13
9780751402407
Product ID
2799687

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Physico-Chemical Aspects of Food Processing by S.T. Beckett
$455.00
Physico-Chemical Aspects of Food Processing
by S.T. Beckett ~ Paperback / softback
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