Handbook of Food Products Manufacturing, 2 Volume Set

Y. H. Hui (Editor), Ramesh C. Chandan (Editor), Stephanie Clark (Editor), Nanna A. Cross (Editor), Joannie C. Dobbs (Editor), W. Jeffrey Hurst (Editor), Leo M. L. Nollet (Editor), Eyal Shimoni (Editor), Nirmal K. Sinha, Erika B. Smith (Editor), Somjit Surapat (Editor), Fidel Toldra (Editor), Alan Titchenal (Editor)

ISBN: 978-0-470-04964-8

Hardcover

2308 pages

April 2007

List Price:	US $769.50
Government Price:	US $531.79
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Handbook of Food Products Manufacturing, 2 Volume Set (0470049642) cover image

This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.

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The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Individual Volumes

Handbook of Food Products Manufacturing, Volume 2: Health, Meat, Milk, Poultry, Seafood, and Vegetables

by Y. H. Hui (Editor), Ramesh C. Chandan (Associate Editor), Stephanie Clark (Associate Editor), Nanna A. Cross (Associate Editor), Joannie C. Dobbs (Associate Editor), William J. Hurst (Associate Editor), Leo M. L. Nollet (Associate Editor), Eyal Shimoni (Associate Editor), Nirmal K. Sinha (Associate Editor), Erika B. Smith (Associate Editor), Somjit Surapat (Associate Editor), Alan Titchenal (Associate Editor), Fidel Toldra (Associate Editor)

Handbook of Food Products Manufacturing, Volume 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods