Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges (Bog, Paperback / softback, Engelsk)
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Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges

(Bog, Paperback / softback, Engelsk)
Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges
Forlag: Springer Nature Switzerland AG

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This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers.

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Alle detaljer

Forlag Springer Nature Switzerland AG
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgave 2019 ed.
Udgivelsesdato 15-08-2020
Første udgivelsesår 2020
Illustrationer 7 Illustrations, color; 2 Illustrations, black and white
Fagredaktør Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan
Originalsprog Switzerland
Sideantal 200
Indbinding Paperback / softback
Forlag Springer Nature Switzerland AG
Sideoplysninger 200 pages, 7 Illustrations, color; 2 Illustrations, black and white
Mål 235 x 155
ISBN-13 / EAN-13 9783030181932