Tecnología de los alimentos de origen vegetal. Volumen 2 (Manuales científico-técnicos) (Spanish Edition) Book PDF, ePub eBook

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Book Descriptions:
Esta obra aborda todos los procesos importantes utilizados en la industria agroalimentaria, desde los principios en que se basan hasta los factores de proceso que influyen en la calidad del alimento y los equipos que se utilizan en cada caso. En este volumen, además de los cereales, azúcar y chocolate, se incluyen los productos derivados de fermentaciones, como vino, cerveza, panificación, sidra, bebidas destiladas, vinagre, encurtidos, etc.

Se trata de una obra especialmente adecuada para alumnos de titulaciones relacionadas con la industria alimentaria, tales como Ingeniero Agrónomo e Ingeniero Técnico en Industrias Agrícolas, Veterinaria, Ciencia y Tecnología de los Alimentos, Farmacia, etc.

Tecnología de los alimentos de origen vegetal. Volumen 2 (Manuales científico-técnicos) (Spanish Edition) by Ana Casp Vanaclocha (coordinadora)

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