Fortell venner om denne varen:
Food Processing: Advances in Thermal Technologies
Pris
NOK 1.079
Bestillingsvarer
Forventes levert 6. - 20. aug
Legg til iMusic ønskeliste
eller
Finnes også som:
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.
206 pages, 27 Tables, black and white; 31 Line drawings, black and white; 31 Illustrations, black an
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 7. november 2024 |
| ISBN13 | 9780367695477 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 222 |
| Mål | 150 × 220 × 10 mm · 410 g |
| Språk | Engelsk |
| Redaktør | Chakraborty, Sourav (Tezpur University, Assam, India) |
| Redaktør | Dash, Kshirod Kumar (Tezpur University, Assam, India) |
