Food process engineering and technology /

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Bibliographic Details
Author / Creator:	Berk, Zeki.
Edition:	1st ed.
Imprint:	Amsterdam ; Boston : Elsevier/Academic Press, 2009.
Description:	1 online resource (xv, 605 pages) : illustrations.
Language:	English
Series:	Food science and technology international series Food science and technology international series.
Subject:	Food industry and trade -- Technological innovations. Food processing plants. Food industry and trade -- Technological innovations. Food processing plants. Electronic books.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11189074

Hidden Bibliographic Details
ISBN:	9780080920238 0080920233 9780123736604 0123736609
Notes:	Includes bibliographical references and index. Print version record.
Summary:	The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety. Links theory and practice. Considers topics in light of factors such as cost and environmental issues.
Other form:	Print version: Berk, Zeki. Food process engineering and technology. 1st ed. Amsterdam ; Boston : Elsevier/Academic Press, 2009 9780123736604 0123736609
Standard no.:	9786612711305

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