Chemical Changes in Food During Processing - Rilegato

Rilegato

ISBN 10: 0870555049 ISBN 13: 9780870555046

Casa editrice: Wolters Kluwer Law and Business, 1986

Riassunto

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu­ tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo­ nents during processing from a mechanistic point of view. As a con­ sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.

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Recensione

` ...provides current references with a brief, well-written text... recommended for all food science/technology libraries.'
Food Technology

Dettagli dell'edizione

• Editore: Wolters Kluwer Law and Business
• Data di pubblicazione: 1986
• Lingua: Inglese
• ISBN 10: 0870555049
• ISBN 13: 9780870555046
• Rilegatura: Copertina rigida
• Numero di pagine: 520
• Redattore: Richardson Thomas R.
• Contatto del produttore: non disponibile
• Persona responsabile: CMN Printpool Inh. Mathis Neumann; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; Germania