SC - 1614/2 | Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products.

It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier.

“Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables).

In three volumes, it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).

By: Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gerard Brule

SC - 1614/2

Napomena:
- clanovima nase biblioteke omogucen je pristup resursima Svetske elektronske biblioteke (World electronic library - WELIB), na linku WELIBRS, gde se mogu pronaci knjige na srpskom jeziku. Napominjemo da mi samo ostvarujemo saradnju sa ovom bibliotekom, a nismo njen deo.

- u jednom postu se nalazi onoliko knjiga od istog autora koliko smo ih dobili u tom trenutku - ako zelite da vidite kompletan spisak svih postavljenih knjiga istog autora na celom blogu - mozete ih pronaci putem stranice sa spiskom autora ili putem taga sa imenom autora ispod naslova odgovarajuceg posta.


IDENTIFIKACIONI (ID) BROJEVI:

SC:
1-100__101-200__201-300

301-400__401-500__501-600

601-700__701-800__801-900


0 comments:

Post a Comment

Comment form message