Physicochemical Aspects of Food Engineering and Processing
Taylor & Francis Inc, 2010
392,75 €On orderDelivery: 2-3 weeks
Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situations.
- ISBN-13
- 9781420082418
- ISBN-10
- 1420082418
- Publisher
- Taylor & Francis Inc
- Year
- 2010
- Publication date
- 2010-08-03
- Pages
- 382
- Dimensions
- 243x165x25
- Weight
- 680