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Food Processing: Advances in Thermal Technologies 第1 版本
价格
元 1.719
不含税
远程仓调货
预计送达时间 年7月16日 - 年8月3日
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其他版本：
Food Processing: Advances in Thermal Technologies
This book covers basics and advancements in thermal processing of food including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating and describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical oriented issues.
248 pages, 31 Line drawings, black and white; 27 Tables, black and white; 31 Illustrations, black an
| 介质类型 | 图书 Hardcover Book (精装硬皮书) |
| 已发行 | 2021年6月28日 |
| ISBN13 | 9780367337209 |
| 出版商 | Taylor & Francis Ltd |
| 页数 | 222 |
| 商品尺寸 | 240 × 162 × 20 mm · 474 g |
| 语言 | 英语 |
| 编辑 | Chakraborty, Sourav (Tezpur University, Assam, India) |
| 编辑 | Dash, Kshirod Kumar (Tezpur University, Assam, India) |
