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...
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2011
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| Series: | Contemporary food engineering
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| Subjects: |
Tembila General Collection
| Call Number: |
TX541 P49 2011 |
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| Accession | Item Category | Format | Status | Notes |
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| 1000160019 | OPEN SHELF (30 DAYS) | Book | Available |