Handbook of food science and technology 2 :  food process engineering and packaging / 
 Handbook of food science and technology two 
edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gèd Brulèseries editor Jack Legrand & Gilles Trystram. 
 - xv, 329 pages :  illustrations ;  24 cm. 
 - Food science and technology series .
<br/><br/>Includes bibliographical references (pages 317-323) and index. 
<br/><br/>Introduction / Gèd Brulè Transport Phenomena -- Basis of Unit Operations / Romain Jeantet -- Inhibition of Food Modifying Agents / Romain Jeantet and Juliane Floury -- Separation of Food Modifying Agents / Romain Jeantet -- Inactivation of Food Modifying Agents / Romain Jeantet -- Stability of Complex Foods and Dispersed Systems / Romain Jeantet and Juliane Floury -- Physicochemical Basis of Fractionation and Related Technologies / Romain Jeantet --  Biotransformation and Physicochemical Processing / Romain Jeantet -- Packaging : Principles and Technology / Valè Lechevalier. 
<br/><br/><label>ISBN: </label>9781848219335  
<br/><br/><label>LCCN: </label>2016930387 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade--Handbooks, manuals, etc.<br/>Food--Packaging--Handbooks, manuals, etc.
<br/><br/><label>LC Class. No.: </label>TP374  / .H36 2016