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books
| book details |
Handbook of Food Science and Technology 1: Food Alteration and Food Quality
Edited by Romain Jeantet, Edited by Thomas Croguennec, Edited by Pierre Schuck, Edited by Gérard Brulé
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| on special |
normal price: R 5 577.95
Price: R 5 019.95
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| book description |
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.
| product details |
Normally shipped |
Publisher | ISTE Ltd and John Wiley & Sons Inc
Published date | 8 Jan 2016
Language |
Format | Hardback
Pages | 272
Dimensions | 241 x 163 x 21mm (L x W x H)
Weight | 544g
ISBN | 978-1-8482-1932-8
Readership Age |
BISAC | technology / food science
| other options |
Normally shipped |
Readership Age |
Normal Price | R 5 701.95
Price | R 5 131.95
| on special |
Normally shipped |
Readership Age |
Normal Price | R 6 196.95
Price | R 5 577.95
| on special |
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Matt Dinniman
Paperback / softback
480 pages
was: R 522.95
now: R 459.95
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An epic love story with the pulse of a thriller that asks: what would you risk for a second chance at first love?
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