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Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges 2019 edition
Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers.
200 pages, 7 Illustrations, color; 2 Illustrations, black and white; XIII, 200 p. 9 illus., 7 illus.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2020. gada 15. augusts |
| ISBN13 | 9783030181932 |
| Izdevēji | Springer Nature Switzerland AG |
| Lapas | 200 |
| Izmēri | 150 × 220 × 10 mm · 338 g |
| Valoda | Vācu |
| Redaktors | Greiner, Ralf |
| Redaktors | Koubaa, Mohamed |
| Redaktors | Mallikarjunan, Kumar |
| Redaktors | Roohinejad, Shahin |