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Fundamentals of Food Freezing
Desrosier, Norman W.. Ed(S): Tressler, Donald K.
€ 70.12
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Description for Fundamentals of Food Freezing
Paperback. Editor(s): Tressler, Donald K. Num Pages: 639 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 229 x 152 x 32. Weight in Grams: 930.
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which ... Read more
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which ... Read more
Product Details
Format
Paperback
Publication date
1977
Publisher
Kluwer Academic Publishers Group Netherlands
Number of pages
639
Condition
New
Number of Pages
630
Place of Publication
Dordrecht, Netherlands
ISBN
9780870552908
SKU
V9780870552908
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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