FOOD PROCESSING AND PRESERVATION
SIVASANKAR, B.
មករា 2002 · PHI Learning Pvt. Ltd.
star
ការវាយតម្លៃ 4
សៀវភៅអេឡិចត្រូនិច
372
ទំព័រ
ឧបករណ៍
info
អំពីសៀវភៅអេឡិចត្រូនិកនេះ
The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail.
Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.
The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food s...
ស្វែងរកច្រើនទៀត
ការដាក់ផ្កាយ និងមតិវាយតម្លៃ
ការវាយតម្លៃ 4
អំពីអ្នកនិពន្ធ
B. SIVASANKAR, Ph.D., is Professor, Department of Chemistry, Anna University, Chennai. He has over 25 years experience in teaching postgraduate students of science and engineering and M.Tech. students and has published several research articles in reputed scientific journals.
B. SIVASANKAR, Ph.D., is Professor, Department of Chemistry, Anna University, Chennai. He has over 25 years experience in teaching postgraduate students of science and engineering and M.Tech. students and has published several research articles in reputed scientific journals.
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