Publisher's Synopsis
"Sugar Science and Technology. Sugar from Sugar Beet" is meant to be a handbook not a shelf book for the following readers: food students, beet sugar chemists and beet sugar technologists. Our goal is to improve the knowledge of sugar beet processing to produce different sugar qualities. We reviewed and explained the theory of particular phenomena that took place at sugar beet, thin and thick juice processing etc. In two distinct chapters were analyzed the sugar production HACCP and the sugar beet processing microbiology. In the book we have attempted at explaining the terminology and using the right terms for better understanding of the sugar technology.
