Food Preservation Process DesignBy
- Dennis Heldman
The primary audience will be food science professionals; any organization or meeting that provides contacts with these potential users of the book would be appropriate. There should be a significant audience in the food industry as new and emerging process technologies are evaluated and commercialized. The book will also be of interest as reference/suggested reading to students in the advanced level; graduate courses in the short term (3-5 years) and undergraduate courses in the longer term.
Hardbound, 368 Pages
Published: February 2011
Imprint: Academic Press