ABSTRACT
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The<
TABLE OF CONTENTS
part |2 pages
Part A Components
part |2 pages
Part B Food Categories
part |2 pages
Part C Food Analysis
part |2 pages
Part D Food Microbiology
part |2 pages
Part E Food Attributes
part |2 pages
Part F Fermentation Principles
part |2 pages
Part G Food and Workers Safety, Food Security
part |2 pages
Part H Functional Food Ingredients
part |2 pages
Part I Nutrition and Health
part |2 pages
Part J Food Processing
part |2 pages
Part K Food Drying
part |2 pages
Part LThermal Processing
part |2 pages
Part M Freezing
part |2 pages
Part N New Technology
part |2 pages
Part O Packaging
part |2 pages
Part P Ingredients Technology
part |2 pages
Part Q: Modeling
part |2 pages
Part R Waste Management
chapter 145|16 pages
Biological Treatment of Industrial Wastewater: Case Studies and Current Thoughts
part |2 pages
Part S Food Categories
part |2 pages
Part T : Food Fermentation
part |2 pages
Part U: Food Microbiology
part |2 pages
Part V: Water Technology
part |2 pages
Part W: Food Safety and Security