Fundamentals of food reaction technology /

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This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Earle, R. L.
Otros Autores: Earle, Mary D.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistry, 2007.
Temas:
Food industry and trade.
Chemistry.
Food > Effect of heat on.
Food > Preservation.
Chimie.
Aliments > Effets de la chaleur sur.
Aliments > Conservation.
chemistry.
Food & beverage technology.
TECHNOLOGY & ENGINEERING > Food Science.
Technology.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Mportant Problems in Food Processing; Product Changes During Processing; Processing Outcomes; Achieving Better Food Products; Broadening the Net; Subject Index

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