About this book series
Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment.
- Print ISSN
- 1571-0297
- Series Editor
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- Gustavo V. Barbosa-Cánovas
Book titles in this series
Abstracted and indexed in
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- Chemical Abstracts Service (CAS)
- INIS Atomindex
- SCImago
- SCOPUS