Handbook of food science and technology 2 :  food process engineering and packaging 
edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé ; series editor Jack Legrand & Gilles Trystram. 
 - UK & USA  ISTE Ltd & John Wiley and Sons  2016 
 - xv, 329 pages :  illustrations ; 
 - Food science and technology series .
<br/><br/>Introduction / Gérard Brulé -- Transport Phenomena -- Basis of Unit Operations / Romain Jeantet -- Inhibition of Food Modifying Agents / Romain Jeantet and Juliane Floury -- Separation of Food Modifying Agents / Romain Jeantet -- Inactivation of Food Modifying Agents / Romain Jeantet -- Stability of Complex Foods and Dispersed Systems / Romain Jeantet and Juliane Floury -- Physicochemical Basis of Fractionation and Related Technologies / Romain Jeantet --  Biotransformation and Physicochemical Processing / Romain Jeantet -- Packaging : Principles and Technology / Valérie Lechevalier. 
<br/><br/><label>ISBN: </label>9781848219335 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade<br/>Food
<br/><br/><label>Dewey Class. No.: </label>664.09