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Título:
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Handbook of food science, technology, and engineering
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Autores:
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HUI, Y. H., Editor científico
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Tipo de documento:
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texto impreso
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Editorial:
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Boca Raton [ESTADOS UNIDOS] : CRC Press, 2006
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Otro editor:
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Nueva York [EEUU] : Taylor & Francis
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Colección:
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Food Science and Technology, num. 148
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ISBN/ISSN/DL:
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27995
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Dimensiones:
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ca. 500 p., v.4
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Langues:
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Inglés
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Clasificación:
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664 (Tecnología de alimentos)
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Clasificación:
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ALIMENTOS
ANÁLISIS
ANÁLISIS DE ALIMENTOS
INDUSTRIA ALIMENTARIA
MANUALES
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Resumen:
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§ Bakery Products § Chocolate § Mozzarella Cheeses § Processed Cheese § Yogurt § Eggs § Frozen Desert § Edible Fats and Oils § Fats § Grain § Seafood Processing § Fish Paste, Surimi § Caviar, Roe § Thermal Processing of Meat § Frozen Meat Processing Equipment § Dry-cured Ham § Poultry Carcass § Canned Poultry Ham § Poultry Nugget and Pate § Snacks, Extrusion § Snacks, Coatings § Vegetables § Tofu § Beer § Wine Biotechnology § Whiskey § Starter Cultures § Sour Cream § Cheese § Meat Fermentation § Sour Dough § Conventional Microbial Testing Methods and Microscopy Techniques § Genetic-based Methods for Detection of Bacterial Pathogens § Methods for the Detection of Viral and Parasitic Protozoan Pathogens in Foods § Methods for Detection of Molds and Mycotoxins § Water: Sources and Properties § Beverage Plant Sanitation § Food Plant Equipment § Frozen Food Plant Sanitation § Oil and Fat Plant Sanitation
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Nota de contenido:
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Volume 4 Food technology and food processing
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ISBN :
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0-8493-9849-5
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