Gerard Brule
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Handbook of Food Science and Technology 3
Pierre Schuck, Romain Jeantet, Thomas Croguennec, Gerard Brule
- Wiley-iste
- 14 Juin 2016
- 9781119296232
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly techno...
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Handbook of Food Science and Technology 2
Pierre Schuck, Romain Jeantet, Thomas Croguennec, Gerard Brule
- Wiley-iste
- 3 Mars 2016
- 9781119285243
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 tra...
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Handbook of Food Science and Technology 1
Pierre Schuck, Romain Jeantet, Thomas Croguennec, Gerard Brule
- Wiley-iste
- 6 Janvier 2016
- 9781119268673
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment contr...
