Pierre Schuck, Anne Dolivet and Romain Jeantet are all based at INRA (the French National Institute for Agricultural Research), Agrocampus Ouest, Rennes, France. Pierre Schuck is Research Engineer, Anne Dolivet is Research Technician and Romain Jeantet is Professor in Food Science and Process Engineering.
11 द्वारा ईबुक Romain Jeantet
Pierre Schuck & Romain Jeantet: Analytical Methods for Food and Dairy Powders
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powder …
EPUB
अंग्रेज़ी
DRM
€163.99
Pierre Schuck & Romain Jeantet: Analytical Methods for Food and Dairy Powders
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powder …
PDF
अंग्रेज़ी
DRM
€163.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 1
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors’ main foc …
PDF
अंग्रेज़ी
DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 1
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors’ main foc …
EPUB
अंग्रेज़ी
DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 2
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspect …
PDF
अंग्रेज़ी
DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 2
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspect …
EPUB
अंग्रेज़ी
DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 3
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in …
EPUB
अंग्रेज़ी
DRM
€139.99
Guillaume Delaplace & Fabrice Ducept: Dimensional Analysis of Food Processes
This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and ri …
EPUB
अंग्रेज़ी
DRM
€100.82
Cecile Le Floch-Fouere & Romain Jeantet: Drying in the Dairy Industry
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of …
EPUB
अंग्रेज़ी
DRM
€59.18
Cecile Le Floch-Fouere & Romain Jeantet: Drying in the Dairy Industry
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of …
PDF
अंग्रेज़ी
DRM
€58.63
G rard Brule & Thomas Croguennec: Handbook of Food Science and Technology 3
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in …
PDF
अंग्रेज़ी
DRM
€179.11
