Povej prijatelju o tem izdelku:
Novel Food Processing: Effects on Rheological and Functional Properties - Electro-Technologies for Food Processing Series Hosahalli S. Ramaswamy-Stefan Kasapis-Joyce I. Boy
Cena
€ 345,99
Naročeno iz oddaljenega skladišča
Predvidena dobava 19. okt - 2. nov
Prejemajte obvestila o novih izdajah izvajalca Hosahalli S. Ramaswamy-Stefan Kasapis-Joyce I. Boy
Kaj pravijo naše stranke:
Dodaj na svoj seznam želja iMusic
Na voljo tudi kot:
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
| Medij | Knjige Hardcover Book (Knjiga s trdim hrbtom in platnicami) |
| Izdano | 21. decembra 2009 |
| ISBN13 | 9781420071191 |
| Založniki | Taylor & Francis Inc |
| Strani | 510 |
| Dimenzije | 261 × 183 × 29 mm · 1,08 kg |
| Jezik | Angleščina |
| Urednik | Ahmed, Jasim |
| Urednik | Boye, Joyce I. (Food Research& Development Center, Quebec, Canada) |
| Urednik | Kasapis, Stefan (RMIT University, School of Applied Sciences, Melbourne, Australia) |
| Urednik | Ramaswamy, Hosahalli S. (McGill University, Ste-Anne-de-Bellevue, Quebec, Canada) |
