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Fundamentals of food reaction technology

Author: R L Earle; Victoria Emerton; Mary Earle
Publisher: Cambridge Royal Society of Chemistry 2007
Edition/Format:   Computer file : EnglishView all editions and formats
Database:WorldCat
Summary:
This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations, Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction  Read more...
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Material Type: Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: R L Earle; Victoria Emerton; Mary Earle
ISBN: 9781904007531 1904007538
OCLC Number: 838557546
Description: Online-Ressource (198 p)
Contents: mportant Problems in Food Processing; Product Changes During Processing; Processing Outcomes; Achieving Better Food Products; Broadening the Net; Subject Index
Responsibility: R.L. Earle, Mary Earle
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Abstract:

This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.  Read more...

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