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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 |
| Sumario: | 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. |
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| Descripción Física: | 1 online resource (xviii, 363 pages) : illustrations. |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781420082425 1420082426 9780429143106 0429143109 9781439857731 1439857733 1420082418 9781420082418 |