Dentrification, nitrification and atmospheric nitrous oxide / Delwiche; C. C

Public ISBD Titre : Dentrification, nitrification and atmospheric nitrous oxide Type de document : texte imprimé Auteurs : Delwiche; C. C Editeur : New Yourk : John Wiley & sons Année de publication : 1981 Importance : 286p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-0-471-04896-1 Langues : Anglais (eng) Catégories : Climatologie Mots-clés : Atmospheric Index. décimale : 551.6 CLIMATOLOGIE Dentrification, nitrification and atmospheric nitrous oxide [texte imprimé] / Delwiche; C. C . - New Yourk : John Wiley & sons, 1981 . - 286p. : ill. ; 24cm. ISBN : 978-0-471-04896-1 Langues : Anglais (eng) Catégories : Climatologie Mots-clés : Atmospheric Index. décimale : 551.6 CLIMATOLOGIE

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Food Pocessing / Stephanie Clark 

Public ISBD Titre : Food Pocessing Autre titre : Principles and Applications Type de document : texte imprimé Auteurs : Stephanie Clark, Auteur ; Jean Jung, Auteur Editeur : New Yourk : John Wiley & sons Année de publication : 2014 Importance : 577p Format : 28cm ISBN/ISSN/EAN : 978-0-470-67114-6 Langues : Anglais (eng) Mots-clés : Principles and Applications Index. décimale : 664 Alimentaire Résumé : FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science. Food Pocessing ; Principles and Applications [texte imprimé] / Stephanie Clark, Auteur ; Jean Jung, Auteur . - New Yourk : John Wiley & sons, 2014 . - 577p ; 28cm. ISBN : 978-0-470-67114-6 Langues : Anglais (eng) Mots-clés : Principles and Applications Index. décimale : 664 Alimentaire Résumé : FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

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Handbook of Food Products Manufacturing / Y. H. Hui 

Public ISBD Titre : Handbook of Food Products Manufacturing Autre titre : Health, Meat, Milk, Poultry, Seafood, and Vegetables Type de document : texte imprimé Auteurs : Y. H. Hui, Auteur ; Ramesh C. Chandan, Auteur Editeur : New Yourk : John Wiley & sons Année de publication : 2007 Importance : 1221p. Format : 28cm ISBN/ISSN/EAN : 9780470125250* Langues : Anglais (eng) Mots-clés : Meat, Milk, Poultry, Seafood, and Vegetables Index. décimale : 664 Alimentaire Résumé : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods. Handbook of Food Products Manufacturing ; Health, Meat, Milk, Poultry, Seafood, and Vegetables [texte imprimé] / Y. H. Hui, Auteur ; Ramesh C. Chandan, Auteur . - New Yourk : John Wiley & sons, 2007 . - 1221p. ; 28cm. ISSN : 9780470125250* Langues : Anglais (eng) Mots-clés : Meat, Milk, Poultry, Seafood, and Vegetables Index. décimale : 664 Alimentaire Résumé : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.

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Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods / Ramesh C. Chandan 

Public ISBD Titre : Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods Type de document : texte imprimé Auteurs : Ramesh C. Chandan, Auteur ; Y. H. Hui, Auteur Editeur : New Yourk : John Wiley & sons Année de publication : 2007 Importance : 1131p Format : 28cm ISBN/ISSN/EAN : 9780470125243* Langues : Anglais (eng) Mots-clés : Handbook of Food Products Manufacturing: Principles, Bakery, Résumé : & livraison GRATUITE en points de retrait éligibles, à sélectionner lors du paiement. Détails * Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods * Includes coverage of manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * Includes truly international coverage with editors and contributors from all over the world. Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods [texte imprimé] / Ramesh C. Chandan, Auteur ; Y. H. Hui, Auteur . - New Yourk : John Wiley & sons, 2007 . - 1131p ; 28cm. ISSN : 9780470125243* Langues : Anglais (eng) Mots-clés : Handbook of Food Products Manufacturing: Principles, Bakery, Résumé : & livraison GRATUITE en points de retrait éligibles, à sélectionner lors du paiement. Détails * Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods * Includes coverage of manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * Includes truly international coverage with editors and contributors from all over the world.

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