Extrusion Cooking - Technologies and Applications

Автор: Guy R.

Год: 2001Язык: АнглийскийТип: Книги
Extrusion cooking is the ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews some of the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products. It will be widely welcomed as a key reference in maximizing the quality of extruded products.
При поддержке
логотип Техноватт
логотип Международная академия холода
логотип Спектропласт
логотип Техностиль
логотип Фриготехника
логотип ЭлДжиТи Рус
логотип Север-М
логотип Россоюзхолодпром
логотип Технофрост
логотип Ридан
логотип Фригопоинт
логотип КриоФрост