The book Sustainable Food Processing and Engineering Challenges aims to discuss various challenges in sustainability and processing that the food
industry has been faced with and the emerging technologies to overcome those challenges.
The topics and chapters are laid out by categories.
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Article info
Publication history
Accepted:
November 30,
2021
Footnotes
Inclusion of any material in this section does not imply endorsement by the Society for Nutrition Education and Behavior. Evaluative comments contained in the reviews reflect the views of the authors. Review abstracts are either prepared by the reviewer or extracted from the product literature. Prices quoted are those provided by the publishers at the time materials were submitted. They may not be current when the review is published. Reviewers receive a complimentary copy of the resource as part of the review process.
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© 2021 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
