ShareFood 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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