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Elementary Food Science - Ernest Vieira
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Ernest Vieira:

Elementary Food Science - Taschenbuch

ISBN: 9780834216570

ID: 9780834216570

An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making coffee and tea production beer and wine production soft drinks ultra high temperature processing aseptic packaging aquaculture and surimi and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters. Elementary Food Science: An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making coffee and tea production beer and wine production soft drinks ultra high temperature processing aseptic packaging aquaculture and surimi and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters. Chemie / Lebensmittelchemie Lebensmittel, Springer

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Elementary Food Science (Food Science Text Series)
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Elementary Food Science (Food Science Text Series) - gebrauchtes Buch

ISBN: 9780834216570

ID: e2c088485b88bbbb350397219784590d

An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book open An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters., [PU: Aspen Publishers]

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Elementary Food Science (Food Science Texts Series) 4th Edition - Ernest Vieira
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Ernest Vieira:
Elementary Food Science (Food Science Texts Series) 4th Edition - gebrauchtes Buch

ISBN: 0834216574

ID: 4422701

An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in pre agricultural sciences,business,chemical,chemistry,cooking,education and reference,engineering,food science,general and reference,law Agricultural Sciences, Springer

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Elementary Food Science - Ernest Vieira
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Ernest Vieira:
Elementary Food Science - Taschenbuch

ISBN: 9780834216570

[ED: Taschenbuch], [PU: Springer], Neuware - An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making coffee and tea production beer and wine production soft drinks ultra high temperature processing aseptic packaging aquaculture and surimi and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters., Neuware, gewerbliches Angebot, 246x189x24 mm, [GW: 862g]

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Elementary Food Science - Ernest Vieira
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Ernest Vieira:
Elementary Food Science - Taschenbuch

ISBN: 9780834216570

[ED: Taschenbuch], [PU: Springer], Neuware - An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making coffee and tea production beer and wine production soft drinks ultra high temperature processing aseptic packaging aquaculture and surimi and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters. -, [SC: 0.00]

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Elementary Food Science
Autor:

Vieira, Ernest R.

Titel:

Elementary Food Science

ISBN-Nummer:

0834216574

An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.

Detailangaben zum Buch - Elementary Food Science


EAN (ISBN-13): 9780834216570
ISBN (ISBN-10): 0834216574
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 1999
Herausgeber: Springer-Verlag GmbH
452 Seiten
Gewicht: 0,865 kg

Buch in der Datenbank seit 19.10.2007 16:30:57
Buch zuletzt gefunden am 16.08.2016 15:43:41
ISBN/EAN: 0834216574

ISBN - alternative Schreibweisen:
0-8342-1657-4, 978-0-8342-1657-0

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