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.Morales OG, Ramirez JA, Vivanco DI, Vazquez M. 2001. Surimi of fish from the Gulf of Mexico: evaluation of the setting phenomenon. Food Chem 75:43a8. Ramaswamy HS, Tung MA. 1984. A review on predicting freezing times of foods.
|Title||:||Handbook of Food Products Manufacturing, 2 Volume Set|
|Publisher||:||John Wiley & Sons - 2007-04-23|