國立高雄大學圖資館 |

Language: English

Back

Food processing :principles and appl...

Clark, Stephanie, (1968-)

Food processing :principles and applications

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food processing :[compiled by] Stephanie Clark, Stephanie Jung, and Buddhi Lamsal.
Reminder of title:	principles and applications
other author:	Clark, Stephanie,
Published:	Chichester, West Sussex, UK :Wiley Blackwell,2014.
Description:	1 online resource.
Subject:	Food industry and trade.
Online resource:	http://onlinelibrary.wiley.com/book/10.1002/9781118846315
ISBN:	9781118846285 (ePub)

Food processing :principles and applications
Food processing :principles and applications[electronic resource] /[compiled by] Stephanie Clark, Stephanie Jung, and Buddhi Lamsal. - 2nd ed. - Chichester, West Sussex, UK :Wiley Blackwell,2014. - 1 online resource.

Includes bibliographical references and index.

Principles of Food Processing -- Thermal Principles and Kinetics -- Separation and Concentration Technologies in Food Processing -- Dehydration -- Chilling and Freezing of Foods -- Fermentation and Enzyme Technologies in Food Processing -- Alternative Food Processing Technologies -- Nanotechnology for Food: Principles and Selected Applications -- Sustainability and Environmental Issues in Food Processing -- Food Safety and Quality Assurance -- Food Packaging -- Food Laws and Regulations -- Crops -- Cereals -- Crops -- Legumes -- Processing of Fruit and Vegetable Beverages -- Fruits and Vegetables -- Processing Technologies and Applications -- Milk and Ice Cream Processing -- Dairy -- Fermented Products -- Eggs and Egg Products Processing -- Fats and Oils -- Plant Based -- Fats and Oils -- Animal Based -- Aquatic Food Products -- Meats -- Beef and Pork Based -- Poultry Processing and Products.

ISBN: 9781118846285 (ePub)

LCCN: 2014003279Subjects--Topical Terms:

275302
Food industry and trade.

LC Class. No.: TP370

Dewey Class. No.: 338.4/7664

Food processing :principles and applications
LDR:02105cmm a2200337 i 4500 001 467647
003 OCoLC
005 20151014105913.0
006 m o d
007 cr |||||||||||
008 160107s2014 enk ob 001 0 eng
010 $a 2014003279
020 $a 9781118846285 (ePub)
020 $a 1118846281 (ePub)
020 $a 9781118846292 (Adobe PDF)
020 $a 111884629X (Adobe PDF)
020 $z 9780470671146 (cloth)
020 $a 9781118846315 (electronic bk.)
020 $a 1118846311
035 $a (OCoLC)869367762
035 $a ocn869367762
040 $a DLC $b eng $c DLC $d YDX $d N $d YDXCP $d DG1 $d CUI $d YBM $d OCLCF $d TEFOD $d OCLCO $d E7B $d TEFOD
050 0 0 $a TP370
082 0 0 $a 338.4/7664 $2 23
245 0 0 $a Food processing : $b principles and applications $h [electronic resource] / $c [compiled by] Stephanie Clark, Stephanie Jung, and Buddhi Lamsal.
250 $a 2nd ed.
260 $a Chichester, West Sussex, UK : $b Wiley Blackwell, $c 2014.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
505 0 $a Principles of Food Processing -- Thermal Principles and Kinetics -- Separation and Concentration Technologies in Food Processing -- Dehydration -- Chilling and Freezing of Foods -- Fermentation and Enzyme Technologies in Food Processing -- Alternative Food Processing Technologies -- Nanotechnology for Food: Principles and Selected Applications -- Sustainability and Environmental Issues in Food Processing -- Food Safety and Quality Assurance -- Food Packaging -- Food Laws and Regulations -- Crops -- Cereals -- Crops -- Legumes -- Processing of Fruit and Vegetable Beverages -- Fruits and Vegetables -- Processing Technologies and Applications -- Milk and Ice Cream Processing -- Dairy -- Fermented Products -- Eggs and Egg Products Processing -- Fats and Oils -- Plant Based -- Fats and Oils -- Animal Based -- Aquatic Food Products -- Meats -- Beef and Pork Based -- Poultry Processing and Products.
588 $a Description based on print version record and CIP data provided by publisher.
650 0 $a Food industry and trade. $3 275302
700 1 $a Clark, Stephanie, $d 1968- $3 722767
700 1 $a Jung, Stephanie. $3 722768
700 1 $a Lamsal, Buddhi. $3 722769
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118846315