P. J. Fellows, “Food Processing Technology: Principles and Practice, Second Edition”
ISBN 0849308879 | 2nd edition July 11, 2000 | 608 pages | PDF | 10,75 Mb
Food Processing Technology: Principles and Practices, Second Edition introduces students of food science and technology or biotechnology to the wide range of processing techniques that are used in food processing. It is a comprehensive-- yet basic -- text which offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. It also explores the sensory and nutritional qualities of such foods.