Fundamentals of Food Reaction Technology by Richard Earle
RS.C| 2003 | English | ISBN: 1904007538 | 202 pages | PDF | 12 MB
Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them.