Physico-chemical Aspects of Food Processing - Stephen T. Beckett - Books - Chapman and Hall - 9780751402407 - April 30, 1996
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Physico-chemical Aspects of Food Processing 1996 edition

Stephen T. Beckett

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Physico-chemical Aspects of Food Processing 1996 edition

Presents a study of the changes which occur in the components of food when they are subjected to processing. This book examines the fundamental changes from a scientific point of view. It includes chapters that concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; and Chocolate.

466 pages, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released April 30, 1996
ISBN13 9780751402407
Publishers Chapman and Hall
Pages 466
Dimensions 155 × 235 × 27 mm   ·   857 g
Language English  

See all of Stephen T. Beckett ( e.g. Hardcover Book and Paperback Book )