Handbook Of Food Products Manufacturing

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Handbook Of Food Products Manufacturing 2 Volume Set

Author : Nirmal Sinha
ISBN : 9780470049648
Genre : Technology & Engineering
File Size : 65.29 MB
Format : PDF, Mobi
Download : 731
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The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Category: Technology & Engineering
Handbook of Food Products Manufacturing
Language: en
Pages: 1248
Authors: Y. H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, William J. Hurst, Leo M. L. Nollet, Eyal Shimoni, Nirmal Sinha, Erika B. Smith, Somjit Surapat, Alan Titchenal, Fidel Toldrá
Categories: Technology & Engineering
Type: BOOK - Published: 2007-04-27 - Publisher: John Wiley & Sons

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,
Handbook of Food Products Manufacturing
Language: en
Pages: 850
Authors: Nirmal Sinha
Categories: Technology & Engineering
Type: BOOK - Published: 2007-04-23 - Publisher: John Wiley & Sons

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this
Handbook of Analysis of Active Compounds in Functional Foods
Language: en
Pages: 956
Authors: Leo M.L. Nollet, Fidel Toldra
Categories: Science
Type: BOOK - Published: 2012-01-18 - Publisher: CRC Press

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of
Handbook of Analysis of Edible Animal By-Products
Language: en
Pages: 471
Authors: Leo M.L. Nollet, Fidel Toldra
Categories: Technology & Engineering
Type: BOOK - Published: 2011-04-01 - Publisher: CRC Press

Considered high-priced delicacies or waste material to be tossed away, the use and value of offal—edible and inedible animal by-products—depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of butchered animals comprise a wide variety of
Handbook of Poultry Science and Technology, Secondary Processing
Language: en
Pages: 630
Authors: Isabel Guerrero-Legarreta
Categories: Technology & Engineering
Type: BOOK - Published: 2010-03-30 - Publisher: John Wiley and Sons

A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat