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New Topics In Food Engineering

In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. This book presents topical research in the study of food engineering, including tempering, polymorphism and fat crystallisation during industrial chocolate manufacture.
RIP - This product is no longer available on our network. It was last seen on 01.01.2015

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  • Availability: Out Of Stock
  • Supplier: Pickabook
  • SKU: 9781612095998
Availability: In Stock
£110.00
engineering & technology Mathematics, Science, Technology & Medicine > Engineering & Technology
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Product Description

In the development of food engineering, one of the many challenges is to employ modern tools & knowledge to develop new products & processes. This book presents topical research in the study of food engineering, including tempering, polymorphism & fat crystallisation during industrial chocolate manufacture.

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Chocolate - A confectionary food made from the cacao bean
Chocolate - A brown colour
Fat - A natural substance that is oily and can be harmful to health if consumed too much.

Supplier Information

Pickabook
A UK based company founded in 1998. Offering exceptional value for money on a wide range of books including leather bound books and sticker books.

Over 5 million books in stock - all new
Discounts of upto 80 percent
Excellent customer service
Fast delivery
Page Updated: 2015-03-31 20:45:45

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