Physicochemical aspects of food engineering and processing

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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...

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Bibliographic Details
Main Author:	Devahastin, Sakamon , 1974- (Author)
Format:	Book
Language:	English
Published:	Boca Raton, Florida : CRC Press , c2011
Series:	Contemporary food engineering
Subjects:	Food > Analysis Food > Composition Food > Microbiology

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