The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.
*Strong emphasis on the relationship between engineering and product quality/safety
*Links theory and practice
*Considers topics in light of factors such as cost and environmental issues
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食品工程原理-本科时候学的很难的一本书。现在看来，确实贯穿于食品中很关键的理论性学科。
评分食品工程原理-本科时候学的很难的一本书。现在看来，确实贯穿于食品中很关键的理论性学科。
评分食品工程原理-本科时候学的很难的一本书。现在看来，确实贯穿于食品中很关键的理论性学科。
评分食品工程原理-本科时候学的很难的一本书。现在看来，确实贯穿于食品中很关键的理论性学科。
评分食品工程原理-本科时候学的很难的一本书。现在看来，确实贯穿于食品中很关键的理论性学科。
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