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Author Fellows, P. (Peter), 1953- author.
Title Food processing technology : principles and practice / P.J. Fellows, consultant food technologist.
Publisher Duxford, United Kingdom : Woodhead Publishing, [2017]
©2017
Edition Fourth edition.
Click below for Online version:
View fulltext E-Book on ScienceDirect
Access restricted to UJ Authorised users
View fulltext E-Book on ProQuest
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LOCATION CALL NUMBER VOLUME STATUS
 E-BOOK  -  AVAILABLE

Descript 1 online resource (xxiii, 1128, 72 pages) : illustrations (some color).
text txt
computer c
online resource cr
Edition Fourth edition.
Bibliog. Includes bibliographical references and index.
Contents Part I. Basic principles -- part II. Ambient temperature processing -- part III. Processing by application of heat -- part III.B. Processing using hot air or heated surfaces -- part III.C. Heat processing using hot oils -- part III.D. Processing by direct and radiated energy -- part IV. Processing by removal of heat -- part V. Postprocessing operations.
Summary This book includes an overview of the component subjects in food science and technology, processing stages, and important aspects of food industry management not otherwise considered.
Note Description based on print version record.
ISBN 9780081005231 (electronic book)
0081005237
9780081019078
Author Fellows, P. (Peter), 1953- author.
Series Woodhead Publishing series in food science, technology and nutrition
Subject Food industry and trade.
Genre Electronic books.
Descript 1 online resource (xxiii, 1128, 72 pages) : illustrations (some color).
text txt
computer c
online resource cr
Edition Fourth edition.
Bibliog. Includes bibliographical references and index.
Contents Part I. Basic principles -- part II. Ambient temperature processing -- part III. Processing by application of heat -- part III.B. Processing using hot air or heated surfaces -- part III.C. Heat processing using hot oils -- part III.D. Processing by direct and radiated energy -- part IV. Processing by removal of heat -- part V. Postprocessing operations.
Summary This book includes an overview of the component subjects in food science and technology, processing stages, and important aspects of food industry management not otherwise considered.
Note Description based on print version record.
ISBN 9780081005231 (electronic book)
0081005237
9780081019078
Author Fellows, P. (Peter), 1953- author.
Series Woodhead Publishing series in food science, technology and nutrition
Subject Food industry and trade.
Genre Electronic books.
LOCATION CALL NUMBER VOLUME STATUS
 E-BOOK  -  AVAILABLE

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