Food Process Design and EvaluationAuthor:
Publisher: CRC Press
Publish date: Mai 1995
New developments in food processing This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993, they were selected, rewritten and updated for this book.