Advances in Food Dehydration
Taylor & Francis Inc, 2008
392,75 €On orderDelivery: 2-3 weeks
Dehydration is a traditional food preservation method that has advanced significantly as a result of various dehydration methods, sophisticated analytical techniques, and improved mathematical modeling. This book provides a practical understanding of dehydration and the developments in the food industry.
- ISBN-13
- 9781420052527
- ISBN-10
- 1420052527
- Publisher
- Taylor & Francis Inc
- Year
- 2008
- Publication date
- 2008-11-21
- Pages
- 486
- Dimensions
- 234x156x
- Weight
- 802