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Food processing technology : = princ...

Fellows, P. (1953-)

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Food processing technology : = principles and practice /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food processing technology :/ P.J. Fellows, consultant food technologist.
Reminder of title:	principles and practice /
Author:	Fellows, P.
Description:	1 online resource (xxiii, 1128, 72 pages) :illustrations (some color).
[NT 15003449]:	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.
Subject:	Food industry and trade. -
Online resource:	https://www.sciencedirect.com/science/book/9780081019078
ISBN:	9780081005231

Food processing technology : = principles and practice /
Fellows, P.1953-

Food processing technology :principles and practice /P.J. Fellows, consultant food technologist. - Fourth edition. - 1 online resource (xxiii, 1128, 72 pages) :illustrations (some color). - Woodhead Publishing series in food science, technology and nutrition. - Woodhead Publishing in food science, technology, and nutrition..

Includes bibliographical references and index.

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.

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.

ISBN: 9780081005231Subjects--Topical Terms:

522277
Food industry and trade.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP370 / .F45 2017

Dewey Class. No.: 664

Food processing technology : = principles and practice /
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100 1 $a Fellows, P. $q (Peter), $d 1953- $e author. $3 3397906
245 1 0 $a Food processing technology : $b principles and practice / $c P.J. Fellows, consultant food technologist.
250 $a Fourth edition.
264 1 $a Duxford, United Kingdom : $b Woodhead Publishing, $c [2017]
264 4 $c ©2017
300 $a 1 online resource (xxiii, 1128, 72 pages) : $b illustrations (some color).
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
490 1 $a Woodhead Publishing series in food science, technology and nutrition
504 $a Includes bibliographical references and index.
505 0 $a 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.
520 $a 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.
650 0 $a Food industry and trade. $3 522277
655 4 $a Electronic books. $2 lcsh $3 542853
830 0 $a Woodhead Publishing in food science, technology, and nutrition. $3 2003219
856 4 0 $u https://www.sciencedirect.com/science/book/9780081019078