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Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries 1. izdevums
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Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
336 pages
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2019. gada 2. decembris |
| ISBN13 | 9780367455248 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 336 |
| Izmēri | 150 × 220 × 10 mm · 453 g |
| Valoda | Angļu |
| Redaktors | Barat, Jose Manuel |
| Redaktors | Behsnilian, Diana |
| Redaktors | Chiralt, Amparo |
| Redaktors | Fito, Pedro |
| Redaktors | Spiess, Walter E. L. |
