,FOOD PROCESSING TECHNOLOGY
,Related titles from Woodhead’s food science, technology and nutrition list:
Bender’s dictionary of nutrition and food technology Seventh edition (ISBN: 1 85573
475 3)
‘This valuable book continues to fulfil the purpose of explaining to specialists in other
fields the technical terms in nutrition and food processing.’ Chemistry and Industry
The classic work of reference for all those working in the food industry, studying or
researching at university or college.
Physical properties of foods and food processing systems (ISBN: 1 85573 272 6)
‘. . . an excellent choice as textbook.’ Food Technology
A standard text for students and professionals on the key physical properties of foods
during processing.
Principles and practices for the safe processing of foods (ISBN: 1 85573 362 5)
‘. . . it is such a comprehensive text on safe processing – a must have.’ Food
Engineering
The standard guide on safe process design and operation, both for students and the food
industry.
Lawrie’s Meat Science Sixth edition (ISBN: 1 85573 395 1)
‘Overall this is one of the best books available on the subject of meat science, and is ideal
for all students of food science and technology.’ Chemistry in Britain
Details of these books and a complete list of Woodhead’s food science, technology and
nutrition titles can be obtained by:
• visiting our web site at www.woodhead-publishing.com
• contacting Customer Services (e-mail: ; fax: +44
(0)1223 893694; tel: +44 (o)1223 891358 ext. 30; address: Woodhead Publishing Ltd,
Abington Hall, Abington, Cambridge CB1 6AH, England)
If you would like to receive information on forthcoming titles in this area, please send
your address details to: Francis Dodds (address, tel. and fax as above; e-mail:
). Please confirm which subject areas you are
interested in.
, FOOD
PROCESSING
TECHNOLOGY
Principles and Practice
Second Edition
P. Fellows
Director, Midway Technology and
Visiting Fellow in Food Technology at Oxford Brookes University
,Related titles from Woodhead’s food science, technology and nutrition list:
Bender’s dictionary of nutrition and food technology Seventh edition (ISBN: 1 85573
475 3)
‘This valuable book continues to fulfil the purpose of explaining to specialists in other
fields the technical terms in nutrition and food processing.’ Chemistry and Industry
The classic work of reference for all those working in the food industry, studying or
researching at university or college.
Physical properties of foods and food processing systems (ISBN: 1 85573 272 6)
‘. . . an excellent choice as textbook.’ Food Technology
A standard text for students and professionals on the key physical properties of foods
during processing.
Principles and practices for the safe processing of foods (ISBN: 1 85573 362 5)
‘. . . it is such a comprehensive text on safe processing – a must have.’ Food
Engineering
The standard guide on safe process design and operation, both for students and the food
industry.
Lawrie’s Meat Science Sixth edition (ISBN: 1 85573 395 1)
‘Overall this is one of the best books available on the subject of meat science, and is ideal
for all students of food science and technology.’ Chemistry in Britain
Details of these books and a complete list of Woodhead’s food science, technology and
nutrition titles can be obtained by:
• visiting our web site at www.woodhead-publishing.com
• contacting Customer Services (e-mail: ; fax: +44
(0)1223 893694; tel: +44 (o)1223 891358 ext. 30; address: Woodhead Publishing Ltd,
Abington Hall, Abington, Cambridge CB1 6AH, England)
If you would like to receive information on forthcoming titles in this area, please send
your address details to: Francis Dodds (address, tel. and fax as above; e-mail:
). Please confirm which subject areas you are
interested in.
, FOOD
PROCESSING
TECHNOLOGY
Principles and Practice
Second Edition
P. Fellows
Director, Midway Technology and
Visiting Fellow in Food Technology at Oxford Brookes University
