Physicochemical aspects of food engineering and processing
Éditeur :
Taylor & Francis Inc
ISBN :
9781420082418
Date de publication :
3 août 2010
Dimensions :
23,4 x 15,6 cm
Poids :
654 g
Langue :
Anglais
Pays d'origine :
USA
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.