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Food Processing: Advances in Thermal Technologies 1. utgave
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Food Processing: Advances in Thermal Technologies
This book covers basics and advancements in thermal processing of food including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating and describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical oriented issues.
248 pages, 31 Line drawings, black and white; 27 Tables, black and white; 31 Illustrations, black an
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 28. juni 2021 |
| ISBN13 | 9780367337209 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 222 |
| Mål | 240 × 162 × 20 mm · 474 g |
| Språk | Engelsk |
| Redaktør | Chakraborty, Sourav (Tezpur University, Assam, India) |
| Redaktør | Dash, Kshirod Kumar (Tezpur University, Assam, India) |
