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Título:
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Food engineering : integrated approaches
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Autores:
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BARBOSA CANOVAS, GUSTAVO V. ;
WELTI CHANES, JORGE ;
GUTIERREZ LOPEZ, GUSTAVO F. ;
PARADA ARIAS, EFREN
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Tipo de documento:
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texto impreso
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Editorial:
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Nueva York [ESTADOS UNIDOS] : Springer, 2008
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Colección:
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Food Engineering Series
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ISBN/ISSN/DL:
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42740
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Dimensiones:
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475 p.
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Nota general:
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También se possee versión digital pre-print. CD-ROM 35900 - También se possee versión digital pre-print. CD-ROM 35900ISBN: 978-0-387-75429-1
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Langues:
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Inglés
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Clasificación:
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664.8 (Frutas y vegetales)
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Clasificación:
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INGENIERÍA DE ALIMENTOS
TECNOLOGÍA DE ALIMENTOS
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Resumen:
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Food engineering has developed to a level at which integrated approaches to the various situations involved in the discipline have become the essential ingredients of successful process and product development. For this reason, it is relevant to identify recent and ongoing efforts toward the use and inclusion of tools and disciplines within the food engineering field. This publication presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects
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