BIBLIO is the largest independent book marketplace in the world, with over 100 million books.

Skip to content

Food Processing Technology Principles And Practice 5Ed (Hb 2022)

Food Processing Technology Principles And Practice 5Ed (Hb 2022)

Food Processing Technology Principles And Practice 5Ed (Hb 2022)
Stock photo: cover may vary

Food Processing Technology Principles And Practice 5Ed (Hb 2022) Hardback - 2022

by Fellows P. J

Add to wish list
  • Used
New

Description

like new.
Ask the seller a question Add to wish list
A$170.68
A$5.81 Delivery within USA
Standard delivery: 2 to 14 days
More delivery options
Ships from GreatBookPrices (Maryland, United States)

Details

  • Title Food Processing Technology Principles And Practice 5Ed (Hb 2022)
  • Author Fellows P. J
  • Binding Hardback
  • Condition New
  • Pages 804
  • Volumes 1
  • Language ENG
  • Publisher Woodhead Publishing
  • Publication date 2022-06-21
  • Features Bibliography, Index
  • Bookseller's Inventory # 44327263
  • ISBN 9780323857376 / 032385737X
  • Weight 4.69 lbs (2.13 kg)
  • Dimensions 11 x 8.5 x 1.69 in (27.94 x 21.59 x 4.29 cm)
  • Category Technology & Industrial Arts
  • Library of Congress subjects Food industry and trade
  • Library of Congress Catalogue Number 2022301032
  • Dewey Decimal Code 664
  • Quantity available 4

About GreatBookPrices Maryland, United States

Biblio member since 2024

Since 1991, we have worked every day to serve our customers with state-of-the-art technology and world class service. We are dedicated to providing customers around the world with the widest selection of books, DVDs, and CDs at the absolute lowest price.

Terms of Sale: 30 day return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.

Browse books from GreatBookPrices

Reader reviews for Food Processing Technology Principles And Practice 5Ed (Hb 2022)

From the publisher

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.

This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.

tracking-