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Formulation Engineering of Foods

Formulation Engineering of Foods( )
Author: Norton, Ian T.
Fryer, Peter
Norton, J.
Editor: Norton, Ian T.
Fryer, Peter
Norton, Jennifer E.
ISBN:978-1-118-59767-5
Publication Date:Jun 2013
Publisher:John Wiley & Sons, Incorporated
Imprint:Wiley-Blackwell
Book Format:Ebook
List Price:Contact Supplier contact
Book Description:

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book...
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Book Details
Pages:328
Detailed Subjects: Technology & Engineering / Food Science / Chemistry & Biotechnology
Physical Dimensions (W X L X H):5.85 x 9.75 x 0.585 Inches
Book Weight:1.5 Pounds



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