Handbook of Food Products Manufacturing
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Handbook of Food Products Manufacturing by Y. H. Hui
Book DescriptionThe Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
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Book DetailsISBN: 9780470049648
(265mm x 190mm x 110mm)
Publisher: John Wiley and Sons Ltd
Publish Date: 8-Jun-2007
Country of Publication: United States
Books By Author Y. H. Hui
Plant Sanitation for Food Processing and Food Service, Hardback (February 2015)
Previous edition published as: Food plant sanitation. New York: Dekker, 2003.
Handbook of Fermented Meat and Poultry, Hardback (December 2014)
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes.
Bakery Products Science and Technology, Hardback (August 2014)
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake.
Handbook of Animal-Based Fermented Food and Beverage Technology, Hardback (May 2012)» View all books by Y. H. Hui
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
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