| 000 | 01418cam a2200217 i 4500 | ||
|---|---|---|---|
| 999 |
_c13906 _d13906 |
||
| 020 | _a9781848219335 | ||
| 082 | 0 | 4 | _a664.09 |
| 245 | 0 | 0 |
_aHandbook of food science and technology 2 : _bfood process engineering and packaging / _cedited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé ; series editor Jack Legrand & Gilles Trystram. |
| 300 |
_axv, 329 pages : _billustrations ; |
||
| 490 | 0 | _aFood science and technology series | |
| 505 | 0 | _aIntroduction / 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. | |
| 650 | 0 | _aFood industry and trade | |
| 650 | 0 | _aFood | |
| 700 | 1 | _aJeantet, Romain, | |
| 700 | 1 | _aCroguennec, Thomas, | |
| 700 | 1 | _aSchuck, Pierre, | |
| 700 | 1 | _aBrulé, Gérard, | |
| 856 | 4 | 2 | _uhttp://www.loc.gov/catdir/enhancements/fy1604/2016930387-d.html |
| 856 | 4 | 1 | _uhttp://www.loc.gov/catdir/enhancements/fy1604/2016930387-t.html |
| 942 | _cBK | ||