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Food Technology

German, Paperback, Rudolf Heiss
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Available for pre-order, earliest delivery on 31.1.2050
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Product details

IV Intermediate preservation through cold and drying has proven effective in the field of food packaging as well as in some other related areas, such as brewing and dairy processing. It should permeate the entire technology of food processing to prevent technological advancements and insights achieved in one industry from remaining unknown in other, similar industries. Instead of random improvements, a systematic development should be pursued by the process engineer. A synthesis requires better communication and recognition of the importance of equal collaboration among all partners and the disciplines they represent. The food chemist tends to view not only the field of chemical technology but the entire domain as their domain.

Key specifications

topic
Technology & IT
Language
German
Author
Rudolf Heiss
Year
1950
Number of pages
356
Book cover
Paperback

General information

Item number
7441066
Publisher
Springer
Category
Reference books
Release date
31.1.2050

Book properties

topic
Technology & IT
Language
German
Author
Rudolf Heiss
Year
1950
Number of pages
356
Book cover
Paperback

Voluntary climate contribution

CO₂ emissions
0.35 kg
Climate contribution
CHF 0.11

Product dimensions

Height
235 mm
Width
155 mm

30-day right of return if unopened
No warranty

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