Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices

Language: English

Published by Springer US Okt 2000, 2000

0834217694 / 9780834217690

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Hardcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by the BSE outbreak in cattle and other public health crises. This book is the first to relate different agronomic practices to differenct product types, and to relate all to the final safety and quality of foods and drinks. In particular, factors such as variety or species, fertilizer or feed regimes, effect of water, climate, and microbiological loading can all have large effects on the processing properties and final flavor, texture and color of foods. Written by experts in their fields, this highly practical book provides essential information for food scientists and technologists as well as other professionals in food processing and food ingredients. 242 pp. Englisch.

Seller Inventory # 9780834217690

Title
Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices
Author
Mark B. Springett
Publisher
Springer US Okt 2000
Publication year
2000
Condition
Neu
Binding
Buch
Language
English
ISBN 10
0834217694
ISBN 13
9780834217690
Item weight
509 grams
Dimensions
235x157x18 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

Item5 to 15 business days5 to 15 business days
First itemUS$ 25.88US$ 25.88
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BuchWeltWeit Ludwig Meier e.K.

Germany