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Technologies for Value Addition in Food Products and Processes
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Technologies for Value Addition in Food Products and Processes
Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction
386 pages, 40 Tables, black and white; 24 Illustrations, color; 76 Illustrations, black and white; 4
| Medij | Knjige Paperback Book (Knjiga z mehkimi platnicami in lepljenim hrbtom) |
| Izdano | 13. decembra 2021 |
| ISBN13 | 9781774634745 |
| Založniki | Apple Academic Press Inc. |
| Strani | 386 |
| Dimenzije | 150 × 220 × 10 mm · 585 g |
| Jezik | Angleščina |
| Urednik | Chandra Deka, Sankar |
| Urednik | Rachayya Swami Hulle, Nishant |
| Urednik | Seth, Dibyakanta |
