FOOD ENGINEERING: STRUCTURE AND FUNCTION

The book reveals of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, development, and applications of food engineering principles. Food engineers are responsible for the technological knowledge transfer important to the cost-effective production and promoting of food products and services.

Print ISBN: 9781682502693 | $ 170 | 2016 | Hardcover

Contributors: Gary M. Booth, Tory L. Parker et al