Nonthermal Food Processing Safety And Preservation (Hb 2024) at Meripustak

Nonthermal Food Processing Safety And Preservation (Hb 2024)

Books from same Author: Prakash A

Books from same Publisher: John Wiley

Related Category: Author List / Publisher List


  • Retail Price: ₹ 22057/- [ 11.00% off ]

    Seller Price: ₹ 19631

Sold By: T K Pandey      Click for Bulk Order

Offer 1: Get ₹ 111 extra discount on minimum ₹ 500 [Use Code: Bharat]

Offer 2: Get 11.00 % + Flat ₹ 100 discount on shopping of ₹ 1500 [Use Code: IND100]

Offer 3: Get 11.00 % + Flat ₹ 300 discount on shopping of ₹ 5000 [Use Code: MPSTK300]

Free Shipping (for orders above ₹ 499) *T&C apply.

In Stock

Free Shipping Available



Click for International Orders
  • Provide Fastest Delivery

  • 100% Original Guaranteed
  • General Information  
    Author(s)Prakash A
    PublisherJohn Wiley
    Edition1st Edition
    ISBN9781394185863
    Pages544
    BindingHardcover
    LanguageEnglish
    Publish YearApril 2024

    Description

    John Wiley Nonthermal Food Processing Safety And Preservation (Hb 2024) by Prakash A

    NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATIONThis book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology.Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer’s dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in learning how biological processes are translated into commercial products and services with food biotechnology.