Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.Freezing implies two linked processes: a lowering of temperature and a phase change of water from liquid to solid. ... At the same time, quality degradation during storage remains the most common problem for manufacturers and for bringinganbsp;...
|Title||:||Handbook of Food Science, Technology, and Engineering - 4 Volume Set|
|Author||:||Y. H. Hui, Frank Sherkat|
|Publisher||:||CRC Press - 2005-12-19|