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100   $a20060125d2003      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aFundamentals of food reaction technology /$fRichard Earle and Mary Earle
205   $a1st ed.
210   $aLeatherhead $cLeatherhead Pub.$d2003
215   $a1 online resource (200 p.)
300   $aPublished in association with Royal Society of Chemistry.
311 08$a9781904007531 
311 08$a1904007538 
320   $aIncludes bibliographical references and index.
327   $aBK9781904007531-FX001; BK9781904007531-FP001; BK9781904007531-FP003; BK9781904007531-FP007; BK9781904007531-00001; BK9781904007531-00032; BK9781904007531-00073; BK9781904007531-00109; BK9781904007531-00144; BK9781904007531-00182
330   $aFood 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. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the applicatio
606   $aFood industry and trade
606   $aFood$xEffect of heat on
606   $aFood$xPreservation
615  0$aFood industry and trade.
615  0$aFood$xEffect of heat on.
615  0$aFood$xPreservation.
676   $a664.07
700   $aEarle$b Mary D$0442281
701   $aEarle$b R. L$0110755
712 02$aLeatherhead International Limited.
712 02$aRoyal Society of Chemistry (Great Britain)
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911007370203321
996   $aFundamentals of food reaction technology$984884
997   $aUNINA