Handbook of food science, technology, and engineering

Y. H. Hui; Jeff D. Culbertson; Susan E. Duncan; Isabel Guerrero Legarreta; Eunice C.Y. Li-Chan; C. Y. Ma; Charles Manley; Tom McMeekin; Wai Kit Nip; L. M.L. Nollet; Mohammad Shafiur Rahman; Fidel Toldrá; Youling L. Xiong

Handbook of food science, technology, and engineering

Y. H. Hui^*, Jeff D. Culbertson, Susan E. Duncan, Isabel Guerrero Legarreta, Eunice C.Y. Li-Chan, C. Y. Ma, Charles Manley, Tom McMeekin, Wai Kit Nip, L. M.L. Nollet, Mohammad Shafiur Rahman, Fidel Toldrá, Youling L. Xiong

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter

38 Citations (Scopus)

Abstract

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

Original language	English
Title of host publication	Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Publisher	CRC Press
Pages	1-3497
Number of pages	3497
ISBN (Electronic)	9781466507876
ISBN (Print)	9780849398476
Publication status	Published - Jan 1 2006
Externally published	Yes

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences

Cite this

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AU - Hui, Y. H.

AU - Culbertson, Jeff D.

AU - Duncan, Susan E.

AU - Legarreta, Isabel Guerrero

AU - Li-Chan, Eunice C.Y.

AU - Ma, C. Y.

AU - Manley, Charles

AU - McMeekin, Tom

AU - Nip, Wai Kit

AU - Nollet, L. M.L.

AU - Rahman, Mohammad Shafiur

AU - Toldrá, Fidel

AU - Xiong, Youling L.

PY - 2006/1/1

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N2 - Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

AB - Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

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Handbook of food science, technology, and engineering

Abstract

ASJC Scopus subject areas

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