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Technologies for Value Addition in Food Products and Processes
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Technologies for Value Addition in Food Products and Processes
Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction
386 pages, 40 Tables, black and white; 24 Illustrations, color; 76 Illustrations, black and white; 4
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 13. desember 2021 |
| ISBN13 | 9781774634745 |
| Utgivere | Apple Academic Press Inc. |
| Antall sider | 386 |
| Mål | 150 × 220 × 10 mm · 585 g |
| Språk | Engelsk |
| Redaktør | Chandra Deka, Sankar |
| Redaktør | Rachayya Swami Hulle, Nishant |
| Redaktør | Seth, Dibyakanta |
