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Food Processing: Advances in Thermal Technologies
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Food Processing: Advances in Thermal Technologies
This book covers basics and advancements in thermal processing of food including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating and describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical oriented issues.
206 pages, 27 Tables, black and white; 31 Line drawings, black and white; 31 Illustrations, black an
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2024. gada 7. novembris |
| ISBN13 | 9780367695477 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 222 |
| Izmēri | 150 × 220 × 10 mm · 410 g |
| Valoda | Angļu |
| Redaktors | Chakraborty, Sourav (Tezpur University, Assam, India) |
| Redaktors | Dash, Kshirod Kumar (Tezpur University, Assam, India) |
