Principios basicos; Elaboracion de alimentos a temperatura ambiente; Tratamiento termico de los alimentos; Procesos que implican eliminacion de calor; Operaciones post-procesado.

Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the collection begins with reviews of conventional ...

" -Journal of Dairy Technology "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." -CHOICE

Esta nueva edición aporta una descripción general de los componentes de la ciencia y tecnología de los alimentos, etapas de procesamiento, aspectos importantes de la gestión de la industria alimentaria que no se consideran de otra ...

The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition.

Introducing the 10th Edition of this standard text covering all aspects of meat hygiene, from the production of clean and healthy animals, to the hygienic processing of meat and meat products, and the avoidance of food-borne hazards.

• New York Times bestseller • The 100 most substantive solutions to reverse global warming, based on meticulous research by leading scientists and policymakers around the world “At this point in time, the Drawdown book is exactly what ...

Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, in