Physicochemical Aspects of Food Engineering and Processing / Najlacnejšie knihy
Physicochemical Aspects of Food Engineering and Processing

Code: 02365142

Physicochemical Aspects of Food Engineering and Processing

by Sakamon Devahastin

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 ... more

305.62 €

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Book synopsis

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.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

305.62 €

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