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books
| book details |
Handbook of Food Science and Technology 2: Food Process Engineering and Packaging
By (author) Romain Jeantet, By (author) Thomas Croguennec, By (author) Pierre Schuck, By (author) Gérard Brule
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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 is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book ""Science des aliments"" published in 2006 by Lavoisier. ""Science des aliments"" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
| product details |
Normally shipped |
Publisher | ISTE Ltd and John Wiley & Sons Inc
Published date | 1 Mar 2016
Language |
Format | Hardback
Pages | 352
Dimensions | 241 x 163 x 25mm (L x W x H)
Weight | 662g
ISBN | 978-1-8482-1933-5
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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