Food Processing: Principles and Applications
J. Scott Smith, Y. H. Hui
Wiley, 2004 - Technology & Engineering - 511 pages
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products.
Ideal as an undergraduate text, Food Processing stands apart in three ways:
As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.