LEADER 03363nam 22005894a 450 001 996197320003316 005 20230617035705.0 010 $a1-282-11241-4 010 $a9786612112416 010 $a0-470-29011-0 010 $a0-470-28997-X 035 $a(CKB)1000000000687186 035 $a(EBL)468938 035 $a(SSID)ssj0000354212 035 $a(PQKBManifestationID)11280750 035 $a(PQKBTitleCode)TC0000354212 035 $a(PQKBWorkID)10314059 035 $a(PQKB)11016112 035 $a(MiAaPQ)EBC468938 035 $a(MiAaPQ)EBC199170 035 $a(Au-PeEL)EBL199170 035 $a(OCoLC)212121061 035 $a(EXLCZ)991000000000687186 100 $a20040331d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood processing$b[electronic resource] $eprinciples and applications /$fedited by J. Scott Smith and Y.H. Hui 205 $a1st ed. 210 $aAmes, Iowa $cBlackwell Pub.$d2004 215 $a1 online resource (526 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-1942-3 320 $aIncludes bibliographical references and index. 327 $aFood Processing: Principles and Applications; Contents; Contributors; Preface; Part I Principles; 1. Principles of Food Processing; 2. Food Dehydration; 3. Fermented Product Manufacturing; 4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing; 5. Food Packaging; 6. Food Regulations in the United States; 7. Food Plant Sanitation and Quality Assurance; Part II Applications; 8. Bakery: Muffins; 9. Bakery: Yeast-leavened Breads; 10. Beverages: Nonalcoholic, Carbonated Beverages; 11. Beverages: Alcoholic, Beer Making 327 $a12. Grain, Cereal: Ready-to-Eat Breakfast Cereals13. Grain, Paste Products: Pasta and Asian Noodles; 14. Dairy: Cheese; 15. Dairy: Ice Cream; 16. Dairy: Yogurt; 17. Dairy: Milk Powders; 18. Fats: Mayonnaise; 19. Fats: Vegetable Shortening; 20. Fats: Edible Fat and Oil Processing; 21. Fruits: Orange Juice Processing; 22. Meat: Hot Dogs and Bologna; 23. Meat: Fermented Meats; 24. Poultry: Canned Turkey Ham; 25. Poultry: Poultry Nuggets; 26. Poultry: Poultry Pa?te?; 27. Seafood: Frozen Aquatic Food Products; 28. Seafood: Processing, Basic Sanitation Practices; 29. Vegetables: Tomato Processing 327 $aIndex 330 $aRenowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways:The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mo 606 $aFood industry and trade 615 0$aFood industry and trade. 676 $a664.02 701 $aSmith$b J. Scott$0310865 701 $aHui$b Y. H$g(Yiu H.)$0858835 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996197320003316 996 $aFood processing$91991605 997 $aUNISA LEADER 01175nas 2200433 c 450 001 9910142780803321 005 20240131140142.0 035 $a(CKB)111077820650132 035 $a(OCoLC)1184487435 035 $a(OCoLC)780136259 035 $a(DE-101)1020257598 035 $a(DE-599)ZDB2653231-1 035 $a(EXLCZ)99111077820650132 100 $a20120229a20059999 |y | 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aUNESCO today$ea magazine of the German Commission for UNESCO 210 31$aBonn$cGerman Commission for UNESCO$d2005- 215 $aOnline-Ressource 300 $aGesehen am 29.02.12 311 08$a0937-924X 517 $aUnesco Heute / Unesco Today 517 $aUnesco Heute Online 608 $aZeitschrift$2gnd-content 608 $aReferateorgan$2gnd-content 676 $a000 676 $a300 676 $a370 712 02$aDeutsche Unesco-Kommission$4isb 801 0$b0026 801 1$bDE-101 801 2$b9999 906 $aJOURNAL 912 $a9910142780803321 996 $aUNESCO today$92163010 997 $aUNINA