Introduction to Food Manufacturing Engineering

This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing proc...

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Detaylı Bibliyografya
Asıl Yazarlar: Neoh, Tze Loon (Yazar), Adachi, Shuji (Yazar), Furuta, Takeshi (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Singapore : Springer Nature Singapore : 2016.
Imprint: Springer,
Edisyon:1st ed. 2016.
Konular:
Food science.
Biotechnology.
Biology > Technique.
Food Science.
Chemical Bioengineering.
Biological Techniques.
Online Erişim:Full-text access
İçindekiler:
  • Chapter 1. Contribution of Food Engineering to Everyday Meals
  • Chapter 2. Bookkeeping of A Process
  • Chapter 3. Wheat Flours and Their Derived Products
  • Chapter 4. Instant Coffee
  • Chapter 5. Mayonnaise and Margarine
  • Chapter 6. Food and Microorganisms
  • Appendix.

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