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Dehydration of Foods - Food Engineering Series 1996 edition
Gustavo V. Barbosa-canovas
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Dehydration of Foods - Food Engineering Series 1996 edition
Gustavo V. Barbosa-canovas
Integrates basic concepts with hands-on techniques for food dehydration from an engineering point of view. This work discusses a range of scientific and technical information, from the physical chemical and microbiological changes in food dehydration to its packaging aspects. It also focuses on the specific methods used in the dehydration process.
346 pages, biography
| Media | Boeken Hardcover Book (Boek met harde rug en kaft) |
| Vrijgegeven | 30 juni 1996 |
| ISBN13 | 9780412064210 |
| Uitgevers | Kluwer Academic Publishers Group |
| Pagina's | 346 |
| Afmetingen | 156 × 234 × 20 mm · 635 g |
| Taal en grammatica | Engels |
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