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Food Processing: Advances in Thermal Technologies
价格
元 759
不含税
远程仓调货
预计送达时间 年7月7日 - 年7月23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.
206 pages, 27 Tables, black and white; 31 Line drawings, black and white; 31 Illustrations, black an
| 介质类型 | 图书 Paperback Book (平装胶订图书) |
| 已发行 | 2024年11月7日 |
| ISBN13 | 9780367695477 |
| 出版商 | Taylor & Francis Ltd |
| 页数 | 222 |
| 商品尺寸 | 150 × 220 × 10 mm · 410 g |
| 语言 | 英语 |
| 编辑 | Chakraborty, Sourav (Tezpur University, Assam, India) |
| 编辑 | Dash, Kshirod Kumar (Tezpur University, Assam, India) |
