Physicochemical Aspects of Food Engineering and Processing (Bog, Hardback, Engelsk)
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Physicochemical Aspects of Food Engineering and Processing

(Bog, Hardback, Engelsk)
Physicochemical Aspects of Food Engineering and Processing
Forlag: Taylor & Francis Inc

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Beskrivelse

Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situations.

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Alle detaljer

Forlag Taylor & Francis Inc
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 03-08-2010
Første udgivelsesår 2010
Fagredaktør Sakamon Devahastin
Originalsprog United States
Sideantal 382
Indbinding Hardback
Forlag Taylor & Francis Inc
Sideoplysninger 382 pages
Mål 243 x 165 x 25
ISBN-13 / EAN-13 9781420082418