Pierre Schuck: 2 books
Handbook of Food Science and Technology 2
Food Process Engineering and Packaging
Language: English
Release Date: March 3, 2016
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated...
by Pierre Schuck, Romain Jeantet, Anne Dolivet
Language: English
Release Date: February 13, 2012
Language: English
Release Date: February 13, 2012
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great...