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Physico-chemical Aspects of Food Processing Stephen T. Beckett 1996 edition
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Physico-chemical Aspects of Food Processing
Stephen T. Beckett
Presents a study of the changes which occur in the components of food when they are subjected to processing. This book examines the fundamental changes from a scientific point of view. It includes chapters that concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; and Chocolate.
466 pages, biography
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 30 de abril de 1996 |
| ISBN13 | 9780751402407 |
| Editores | Chapman and Hall |
| Páginas | 466 |
| Dimensiones | 155 × 235 × 27 mm · 857 g |
| Lengua | Inglés |
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