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K. Eichner & R. Heiss
Haltbarmachen von Lebensmitteln [PDF ebook]
Chemische, physikalische und mikrobiologische Grundlagen der Qualitatserhaltung

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Örtmek K. Eichner & R. Heiss: Haltbarmachen von Lebensmitteln (PDF)

Ganz praxisgerecht vereinigt dieses bewährte Fachbuch die Sichtweisen des Lebensmitteltechnologen und des Lebensmittelchemikers. Es vermittelt die wesentlichen Grundlagen und wendet sich damit an Studierende sowie an Industrie und Handel. Besonders für kleinere und mittlere Betriebe stellt das Werk eine wichtige Quelle für Informationen dar, die aus wettbewerblichen Gründen ansonsten unzugänglich sind. Die vierte Auflage spiegelt den erheblichen technologischen Fortschritt der letzten Jahre wieder. Besonders die ‘sanfteren Konservierungsverfahren’ wurden berücksichtigt. Ein neues Kapitel fasst die Zukunftstrends zusammen.

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Dil Almanca ● Biçim PDF ● ISBN 9783642560101 ● Yayımcı Springer Berlin Heidelberg ● Yayınlanan 2018 ● İndirilebilir 3 kez ● Döviz EUR ● Kimlik 6798192 ● Kopya koruma Adobe DRM

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K. Eichner R. Heiss

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