Pastāsti draugiem par šo preci:
Freezing Effects on Food Quality - Food Science and Technology Jeremiah 1. izdevums
Cena
€ 103,49
Pasūtīts no attālās noliktavas
Paredzamā piegāde . gada 21. sept. - . gada 5. okt.
Saņemiet paziņojumus par jauniem Jeremiah izdevumiem
Mūsu klienti saka:
Pievienot savam iMusic vēlmju sarakstam
Pieejams arī kā:
Freezing Effects on Food Quality - Food Science and Technology
Jeremiah
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
432 pages
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2019. gada 19. septembris |
| ISBN13 | 9780367401405 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 432 |
| Izmēri | 150 × 220 × 10 mm · 453 g |
| Valoda | Angļu |
| Redaktors | Jeremiah, Lester E. |
