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Introduction to food engineering / Molly Drake
Material type:
TextNew York : Syrawood Publishing House, c2023Description: viii, 230 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 978-1-64740-331-7
- Cir./664.02/D789 23
Contents:
Contents: What is food engineering? -- Food preservation -- High pressure processing of food -- Food freezing -- Food safety and packaging -- Processing of common food.
Book
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Book
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DSSC LEARNING RESOURCE CENTER Processing Center | Circulation | Cir./664.02/D789 (Browse shelf(Opens below)) | Available | 009764 |
Total holds: 0
Browsing DSSC LEARNING RESOURCE CENTER shelves,Shelving location: Processing Center,Collection: Circulation Close shelf browser (Hides shelf browser)
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| Cir./660.65/C393/2023 Animal biotechnology / | Cir./664.001/B9643/2023 Introduction to food microbiology / | Cir. 664.001579 K960 Modern food microbiology / | Cir./664.02/D789 Introduction to food engineering / | Cir./664.07/F686/2022 Food flavors : generation, analysis and process influence / | Cir./664.07/P785 Food analysis : theory and practice / | Cir./681.2/Z634 Wireless sensor networks : an information processing approach / |
Includes index.
Contents: What is food engineering? -- Food preservation -- High pressure processing of food -- Food freezing -- Food safety and packaging -- Processing of common food.
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