Читать книгу Handbook of Food Science and Technology 1 полностью онлайн бесплатно без регистрации и сокращений.
Жанр: мукомольное производство.
Автор книги: Gérard Brulé, Romain Jeantet, Pierre Schuck, Thomas Croguennec, Wiley
Про что книга
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.
Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
