Description du livre Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology. 308 pp. Englisch. N� de r�f. du vendeur 9781461358701

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Principles of Food Processing

Dennis R. Heldman

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Description du livre Paperback / softback. Etat : New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. N� de r�f. du vendeur C9781461358701

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Principles of Food Processing

. Ed(s): Heldman, Dennis R.

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Description du livre Etat : New. Editor(s): Heldman, Dennis R. Series: Food Science Text Series. Num Pages: 288 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 17. Weight in Grams: 588. . 2013. Softcover reprint of the original 1st ed. 1997. Paperback. . . . . N� de r�f. du vendeur V9781461358701

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Principles of Food Processing (Food Science Text Series)

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Description du livre Etat : New. Buy with confidence! Book is in new, never-used condition 0.93. N� de r�f. du vendeur bk1461358701xvz189zvxnew

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Dennis R. Heldman

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ISBN 10 : 1461358701 ISBN 13 : 9781461358701

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Description du livre Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology. N� de r�f. du vendeur 9781461358701

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