Pastāsti draugiem par šo preci:
Trends in Food Engineering 1. izdevums
Cena
€ 99,99
Pasūtīts no attālās noliktavas
Paredzamā piegāde . gada 27. jūl. - . gada 10. aug.
Mūsu klienti saka:
Pievienot savam iMusic vēlmju sarakstam
Trends in Food Engineering
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.
347 pages
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2019. gada 11. septembris |
| ISBN13 | 9780367398538 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 372 |
| Izmēri | 229 × 153 × 19 mm · 572 g |
| Valoda | Angļu |
| Redaktors | Anon, Cristina |
| Redaktors | Barbosa-Canovas, Gustavo V. |
| Redaktors | Lozano, Jorge E. |
| Redaktors | Parada-Arias, Efren |
