Pastāsti draugiem par šo preci:
Novel Food Processing: Effects on Rheological and Functional Properties - Electro-Technologies for Food Processing Series Hosahalli S. Ramaswamy-Stefan Kasapis-Joyce I. Boy
Cena
€ 370,49
Pasūtīts no attālās noliktavas
Paredzamā piegāde . gada 30. okt. - . gada 13. nov.
Ziemassvētku dāvanas var atgriezt līdz 31. janvārim
Saņemiet paziņojumus par jauniem Hosahalli S. Ramaswamy-Stefan Kasapis-Joyce I. Boy izdevumiem
Mūsu klienti saka:
Pievienot savam iMusic vēlmju sarakstam
Pieejams arī kā:
Novel Food Processing: Effects on Rheological and Functional Properties - Electro-Technologies for Food Processing Series
Hosahalli S. Ramaswamy-Stefan Kasapis-Joyce I. Boy
The technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation have become more involved in the processing of food products. Focusing on the structural changes that occur in post-process samples, this title examines functional, rheological, and microstructural changes in food exposed to these technologies.
510 pages, 178 black & white illustrations, 43 black & white tables
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2009. gada 21. decembris |
| ISBN13 | 9781420071191 |
| Izdevēji | Taylor & Francis Inc |
| Lapas | 510 |
| Izmēri | 261 × 183 × 29 mm · 1,08 kg |
| Valoda | Angļu |
| Redaktors | Ahmed, Jasim |
| Redaktors | Boye, Joyce I. |
| Redaktors | Kasapis, Stefan |
| Redaktors | Ramaswamy, Hosahalli S. |
