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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products
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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products
368 pages
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2020. gada 25. novembris |
| ISBN13 | 9780128182758 |
| Izdevēji | Elsevier Science Publishing Co Inc |
| Lapas | 370 |
| Izmēri | 150 × 220 × 10 mm · 635 g |
| Redaktors | Barba, Francisco J. (Assistant Professor, Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain) |
| Redaktors | Chemat, Farid (Universite d’Avignon et des Pays du Vaucluse, INRA, UMR 408, Green Extraction Team) |
| Redaktors | Cravotto, Giancarlo (Department of Drug Science and Technology, University of Turin, Italy) |
| Redaktors | Lorenzo, Jose Manuel (Head of Research, Centro Tecnologico de la Carne de Galicia, Ourense, Spain; Associate Professor, University of Vigo, Spain) |
| Redaktors | Sichetti Munekata, Paulo Eduardo (Meat Technology Center of Galicia, Ourense, Spain) |
