Handbook of Food Science and Technology 3: Food Biochemistry and Technology

1. From Milk to Dairy Products, Thomas Croguennec Romain Jeantet and Pierre Schuck 2. From Muscle to Meat and Meat Products Catherine Guérin 3. From Eggs to Egg Products Marc Anton, Valérie Lechevalier and Françoise Nau 4. From Wheat to Bread and Pasta Hubert Chiron and Philippe Roussel 5. From Barley to Beer Romain Jeantet and Ludivine Perrocheau 6. From Fruit to Fruit Juice and Fermented Products Alain Baron, Mohammad Turk and Jean-Michel Le Quéré 7. From Grapeto Wine Thomas Croguennec 8. From Fruit and Vegetables to Fresh-Cut Product Florence Charles and Patrick Varoquaux 9. Functional Properties of Ingredients Gérard Brulé and Thomas Croguennec 10. Separation Techniques Thomas Croguennec and Valérie Lechevalier

• ISBN: 978-1-84821-934-2
• Editorial: ISTE Ltd.
• Encuadernacion: Rústica
• Páginas: 436
• Fecha Publicación: 01/07/2016
• Nº Volúmenes: 1
• Idioma: Inglés