25cm. XVII, 619 pages with diagrams and illustrations. Original Hardcover with original dustjacket in protective collector's mylar. Excellent condition with only minor signs of external wear. The dustjacket slightly torn. Extremely rare, groundbreaking and important publication ! The definitive work on the subject ! The great success of this book proved that for the first time the gap between food processing methods and technology for practical, research and teaching purposes has been bridged. This English edition, which is revised and extended. Includes important chapters like: Pasteurization - Sterilization - Heating Methods / Cnetriguation - Separation - Separation by Cyclone / Homogenzing - Emulsifying / Sterilization in the package / Enzymes and the effect of temperature / The effect of time / Humidity / Dry Products / Drying (Instantizing) / Evaporation etc. etc. Sprache: english. Seller Inventory # 100349AB

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Bibliographic Details

Title: Food engineering and dairy technology.

Publisher: Freising, A. Kessler.

Publication Date: 1981

Binding: Hardcover

Dust Jacket Condition: Dust Jacket Included

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Buying and Selling of rare and out-of-print Books & Manuscripts, Pamphlets & Ephemera. We are building special collections, small and extensive libraries for every budget. Professional Booksearch & Library Completion Service / Consultants for building Libraries & Meaningful Collections /

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Inanna Rare Books Ltd.
Hawthorn Commercial Park, Unit 1, Reenroe, Drimoleague, COR, P47 DY88, Ireland

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