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Food Powders: Physical Properties, Processing, and Functionality - Food Engineering Series Ortega-rivas, Enrique (Autonomous University of Chihuahua) 1st Ed. Softcover of Orig. Ed. 2005 edition
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Food Powders: Physical Properties, Processing, and Functionality - Food Engineering Series
Ortega-rivas, Enrique (Autonomous University of Chihuahua)
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
390 pages, 55 black & white tables, biography
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2010. gada 6. decembris |
| ISBN13 | 9781441934079 |
| Izdevēji | Springer-Verlag New York Inc. |
| Lapas | 390 |
| Izmēri | 178 × 254 × 20 mm · 675 g |
| Valoda | Angļu |
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