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Physicochemical aspects of food engineering and processing /
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 situation...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL :
CRC Press,
©2011.
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| Colección: | Contemporary food engineering (Unnumbered)
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| Temas: | |
| Acceso en línea: | Texto completo |