Nirmal K. Sinha 
Handbook of Food Products Manufacturing [PDF ebook] 

Ủng hộ

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.

€650.99
phương thức thanh toán

Giới thiệu về tác giả

Y.H. Hui, Ph D, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology.
Ramesh Chandan, Ph D, is the president of Global Technologies, Inc., a consulting company in Food Science and Technology.? He is the author or editor of four books on yogurt and other dairy products.
Stephanie Clark, Ph D, is an Associate Food Scientist and Associate Professor in the Deaprtment of Food Science and Human Nutrition at Washington State Univeristy in Pullman.
Nanna Ailen Cross, Ph D, RD, LD, is the President of Cross Associates, Inc., a nutritional consulting firm in Chicago, Illinois.
Joannie Dobbs, Ph D, is an Assistant Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa.
William J. Hurst, Ph D, is a consultant in Mt. Gretna, Pennsylvania. He was formerly a food scientist at Hershey Foods Corp.? He has two Wiley titles on laboratory automation to his credit.
Leo M.L. Nollet, Ph D, is a Professor of Biotechnology at Hogeschool Gent in Belgium. He has edited or co-edited eight previous books in food science and technology.
Eyal Shimoni, DSc, is a Senior Lecturer in the Department of Biotechnology and Food Engineering at the Technion–Israel Institute of Technology?in Haifa, Israel.
Erika B. Smith, Ph D, is the Technical Category Manager for the Dairy-Materials Development Group at General Mills, Inc in Champlin, Minnesota.
Somjit Surapat, Ph D, is the Head of the Department of Food Science and Technology ath Kasetsart University in Bangkok, Thailand.
Fidel Toldrá, Ph D, is a Research Professor and the Head of the Laboratory of Meat Science at the Institute of Agrochemistry and Technology of Food (CSIC) in Valencia, Spain, and is also Associate Professor of Food Technology at the Polytechnical University of Valencia.
Alan Titchenal, Ph D, CNS, is an Instructor and Nutrition Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. He has co-authored three previous books on nutrition and fitness.

Mua cuốn sách điện tử này và nhận thêm 1 cuốn MIỄN PHÍ!
Ngôn ngữ Anh ● định dạng PDF ● Trang 2308 ● ISBN 9780470113547 ● Kích thước tập tin 36.1 MB ● Biên tập viên Y. H. Hui & Ramesh C. Chandan ● Nhà xuất bản John Wiley & Sons ● Được phát hành 2007 ● Phiên bản 1 ● Có thể tải xuống 24 tháng ● Tiền tệ EUR ● TÔI 2313779 ● Sao chép bảo vệ Adobe DRM
Yêu cầu trình đọc ebook có khả năng DRM

Thêm sách điện tử từ cùng một tác giả / Biên tập viên

6.749 Ebooks trong thể loại này