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Physicochemical aspects of food engineering and processing /
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes...
| 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 |
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