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Tecnología de alimentos

Tecnología de alimentos

Katherin Castro Ríos

7,80 €
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Editorial:
EDICIONES DE LA U LTDA
Año de edición:
2011
Materia
Tecnología de alimentos y bebidas
ISBN:
9789588675381
7,80 €
IVA incluido
Disponible
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Sobre IBD

Este texto busca dar herramientas básicas de temas de tecnología de alimentos, permitiendo orientar al estudiante de ciencia, tecnología e ingeniería de alimentos en sus primeras etapas de estudio, y de esta manera contextualizar la importancia de esta área en su profesión.El libro consta de cinco capítulos: el primero involucra el entendimiento de los métodos de conservación y su rol en la disminución del deterioro de los alimentos, tema fundamental para asimilar la aplicación en los capítulos posteriores, los capítulos siguientes describen la importancia nutricional y procesos de las cuatro áreas de producción más conocidas: cárnicos, lácteos, frutas, hortalizas y cereales. 10

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