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Effect of Emerging Processing Methods on the Food Quality 1st ed. 2019 edition
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Effect of Emerging Processing Methods on the Food Quality
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers.
200 pages, 7 Illustrations, color; 2 Illustrations, black and white; XIII, 200 p. 9 illus., 7 illus.
| Media | Bøker Bok |
| Utgitt | 14. august 2019 |
| ISBN13 | 9783030181901 |
| Utgivere | Springer Nature Switzerland AG |
| Antall sider | 200 |
| Mål | 150 × 220 × 20 mm · 480 g |
| Språk | Tysk |
| Redaktør | Greiner, Ralf |
| Redaktør | Koubaa, Mohamed |
| Redaktør | Mallikarjunan, Kumar |
| Redaktør | Roohinejad, Shahin |
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