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Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges 2019 edition
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Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges
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 Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 15. august 2020 |
| ISBN13 | 9783030181932 |
| Utgivere | Springer Nature Switzerland AG |
| Antall sider | 200 |
| Mål | 150 × 220 × 10 mm · 338 g |
| Språk | Tysk |
| Redaktør | Greiner, Ralf |
| Redaktør | Koubaa, Mohamed |
| Redaktør | Mallikarjunan, Kumar |
| Redaktør | Roohinejad, Shahin |
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