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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

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