Edited by
Zeki Berk, Technion, Israel Institute of Technology, Haifa
By
Zeki Berk, Technion, Israel Institute of Technology, Haifa
Description
The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific
depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists
and researchers looking for the latest information on transformation and preservation processes as well as process control and plant
hygiene topics.
Included in series
Food Science and Technology
Audience:
Students and professionals in food engineering and food science and technology
