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Food science and technology.

Scienza e tecnologia degli alimenti.

Author(s) : QUAGLIA G.

Type of monograph: Other

Summary

After reviewing the properties of nutrients, food composition and physico-chemical properties, the book describes the theoretical and technical aspects of heat treatments, low-temperature processes (cooling, freezing, freeze-drying, etc.), and chemical and biotechnological treatments. Certain chapters deal with food additives, deteriorations and the evaluation of the nutritive value of foodstuffs.

Details

  • Original title: Scienza e tecnologia degli alimenti.
  • Record ID : 1994-1337
  • Languages: Italian
  • Publication: Chiriotti - Italy/Italy
  • Publication date: 1992
  • Source: Source: 538 p. (17.5 x 24.5); fig.; tabl.; index.
  • Document available for consultation in the library of the IIR headquarters only.

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