TY  - BOOK
AU  - Brulé,Gérard
AU  - Croguennec,Thomas
AU  - Jeantet,Romain
AU  - Schuck,Pierre
TI  - Handbook of food science and technology 2: food process engineering and packaging 
T2  - Food science and technology series
SN  - 9781848219335
AV  - TP374 .H36 2016
U1  - 664.09 23
PY  - 2016///
CY  - London [England], Hoboken, NJ
PB  - ISTE Ltd/John Wiley & Sons Inc
KW  - Food industry and trade
KW  - Handbooks, manuals, etc
KW  - Food
KW  - Packaging
N1  - Includes bibliographical references (pages 317-323) and index; Introduction / Gérard Brulé -- Transport Phenomena -- Basis of Unit Operations / Romain Jeantet -- Inhibition of Food Modifying Agents / Romain Jeantet and Juliane Floury -- Separation of Food Modifying Agents / Romain Jeantet -- Inactivation of Food Modifying Agents / Romain Jeantet -- Stability of Complex Foods and Dispersed Systems / Romain Jeantet and Juliane Floury -- Physicochemical Basis of Fractionation and Related Technologies / Romain Jeantet --  Biotransformation and Physicochemical Processing / Romain Jeantet -- Packaging : Principles and Technology / Valérie Lechevalier
UR  - http://www.loc.gov/catdir/enhancements/fy1604/2016930387-t.html
UR  - http://www.loc.gov/catdir/enhancements/fy1604/2016930387-d.html
ER  -