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[null,"1.","Record Nr.",null,"UNINA9911020349803321"]
[null,null,"Titolo",null,"Food processing [[electronic resource] ] : principles and applications / / edited by J. Scott Smith and Y.H. Hui"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Blackwell Pub., 2004"]
[null,null,"ISBN",null,"1-282-11241-4"]
[{"$nulls":4},"9786612112416"]
[{"$nulls":4},"0-470-29011-0"]
[{"$nulls":4},"0-470-28997-X"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (526 p.)"]
[null,null,"Disciplina",null,"664.02"]
[null,null,"Soggetti",null,"Food industry and trade"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Food Processing: Principles and Applications; Contents; Contributors; Preface; Part I Principles; 1. Principles of Food Processing; 2. Food Dehydration; 3. Fermented Product Manufacturing; 4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing; 5. Food Packaging; 6. Food Regulations in the United States; 7. Food Plant Sanitation and Quality Assurance; Part II Applications; 8. Bakery: Muffins; 9. Bakery: Yeast-leavened Breads; 10. Beverages: Nonalcoholic, Carbonated Beverages; 11. Beverages: Alcoholic, Beer Making"]
[{"$nulls":4},"12. 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 Pâté; 27. Seafood: Frozen Aquatic Food Products; 28. Seafood: Processing, Basic Sanitation Practices; 29. Vegetables: Tomato Processing"]
[{"$nulls":4},"Index"]
[null,null,null,"Sommario/riassunto","Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by "]
[{"$nulls":4},"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"]