| LEADER 01976cam 22397 i 4500 |
| 001 66 |
| 003 ULIBM |
| 005 20190911100029. |
| 006 m o d |
| 007 cr un ---uuuu |
| 008 161115t20172017enkad ob 001 0 eng |
| 020 ^z978008101907 |
| 020 ^a9780081005231^q(electronic book |
| 035 ^a(OCoLC)96454005 |
| 040 ^aMiFhGG^beng^cMiFhGG^erda^ep |
| 050 4 ^aTP370^b.F45 201 |
| 082 04 ^a664^22 |
| 100 1 ^aFellows, P.^q(Peter),^d1953-^eauthor |
| 245 10 ^aFood processing technology :^bprinciples and practice /^cP.J. Fellows, consultant food technologist |
| 250 ^aFourth edition |
| 300 ^ a1 online resource (xxiii, 1128, 72 pages) :^billustrations (some color). |
| 490 ^ aGale eBooks |
| 490 ^ aWoodhead Publishing series in food science, technology and nutrition |
| 504 ^ aIncludes bibliographical references and index. |
| 505 ^ apart 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 ^ aThis 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^ aFood industry and trade. |
| 710 ^ aGale (Firm) |
| 830 0^ aWoodhead Publishing in food science, technology, and nutrition. |
| 856 0^ uhttps://link.gale.com/apps/pub/8173/GVRL?sid=gale_marc&u=thmsu^zAvailable via Gale eBooks. Click here to access |
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