Food Processing by Stephanie Clark
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.“As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science” (Biotechnology, Agronomy, Society and Environment, 1 October 2014)
ABOUT THE EDITORS
Dr Stephanie Clark is Associate Director of the Midwest Dairy Foods Research Center and Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University.
Dr Stephanie Jung is Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University.
Dr Buddhi Lamsal is Assistant Professor in the Department of Food Science and Human Nutrition at Iowa State University.
| SKU | Unavailable |
| ISBN 13 | 9780470671146 |
| ISBN 10 | 0470671149 |
| Title | Food Processing |
| Author | Stephanie Clark |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley & Sons Inc |
| Year published | 2014-05-23 |
| Number of pages | 592 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |