000			00952nam a2200181 a 4500
001			50665
005			20180714035816.0
008			140415s2006 gw 000 0 eng d
020			_a3527307192
041			_aeng
082			_a664 _bFOO
245	0	0	_aFOOD PROCESSING HANDBOOK
250			_a1a ed.
260			_aALEMANIA : _bWILEY-VCH, _c2006
300			_a589 _c17.8 x 3.4 x 24.5
520			_aFOCUSING ON THE TECHNOLOGY INVOLVED, THIS HANDBOOK DESCRIBES THE PRINCIPLES AS WEL AS THE EQUIPMENT USED AND THE CHANGES- PSYSICAL, CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC- THAT OCCUR DURING FOOD PRESERVATION. IN DOING SO THE TEXT COVERS IN DETAIL SUCH TECHNIQUES AS POST.HARVEST HANDLING, THERMAL PROCESSING, EVAPORATION AND DEHYDRATION, FREESING, IRRADIATION, HIGH PRESSURE PROCESSING, EMERGING TECHNOLOGIES, BAKING, EXTRUSION, FRYUNG AND PACKAGING.
650	1	4	_aINDUSTRIAS ALIMENTICIAS _xINDUSTRIAS ALIMENTICIAS _xCONTROL DE CALIDAD
999			_c50665 _d50665