Handbook of food science, technology, and engineering
By: edited by Y.H. Hui ; associate editors, J.D. Culbertson ... [et al.].
Contributors: Hui, Y. H.
Series: Food science and technology -- 149; Food science and technology (Taylor & Francis) -- 149.
Publisher: Taylor & Francis; CRC Press
Published: 2006
Place of publication: Boca Raton
Language: eng
Number of pages: 3632
ISBN-13: 9780849398476
Subjects: Food industry and trade -- Handbooks, manuals, etc.; Food -- Analysis -- Handbooks, manuals, etc.; Food -- Composition -- Handbooks, manuals, etc.
Genres: Handbooks, manuals, etc.
Notes: Volume contents from preface for v. 1 and 2.

Includes bibliographical references and index.

ISBNs:  9781574445510 (v. 1 : acid-free paper); 9780849398483 (v. 2 : acid-free paper); 9781574445527 (v. 3 : acid-free paper); 9780849398490 (v. 4 : acid-free paper)

ISBNs:  1574445510 (v. 1 : acid-free paper); 0849398487 (v. 2 : acid-free paper); 1574445529 (v. 3 : acid-free paper); 0849398495 (v. 4 : acid-free paper)
Table of contents: title: v. 1. Food science. Properties and products; title: v. 2. Food Science. Ingredients, health, and safety; title: v. 3. Food engineering and food processing; title: v. 4. Food technology and food processing