New publications: Food Processing: Principles and Applications
New publications: Food Processing: Principles and Applications
Thursday, 29 May 2014
We are delighted to announce the recent publication of the 2nd Edition of Food Processing: Principles and Applications by Wiley Blackwell, to which we have contributed the chapter on the chilling and freezing of foods. This book has been designed to be a comprehensive reference for industry professionals across all food manufacturing sectors, and to serve as a relevant primary or supplemental text for students of food engineering and science. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications.