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Food Processing - Principles and Applications - J Scott Smith and Y H Hui (Blackwell, 2004) pdf

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 							ISBN 0-8138-1942-3
  
  Renowned international academicians and food industry professionals have
collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines
the principles of food processing and demonstrates their application by describing the stages and operations for
manufacturing different categories of basic food products.
  
  Ideal as an undergraduate text, Food
Processing stands apart in three ways:
  
  
   The expertise of the contributing authors is unparalleled
among food processing texts today.
   The text is written mostly by non-engineers for other non-engineers and is
therefore user-friendly and easy to read.
   It is one of the rare texts to use commodity manufacturing to
illustrate the principles of food processing.
  
  
  As a hands-on guide to the essential processing
principles and their application, this book serves as a relevant primary or supplemental text for students of food
science and as a valuable tool for food industry professionals. 						

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