Handbook of food engineering practice
Auteur :
Valentas, Kenneth J. / Rotstein, Enrique / Singh, R. Paul
Éditeur :
Taylor & Francis Inc
ISBN :
9780849386947
Date de publication :
23 juil. 1997
Dimensions :
25,4 x 17,8 cm
Poids :
1474 g
Langue :
Anglais
Pays d'origine :
USA
Defines and explains essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. This work provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life.