Physicochemical aspects of food engineering and processing / edited by Sakamon Devahastin.

Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food processing situation...

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Bibliographic Details
Other Authors: Devahastin, Sakamon, 1974-
Format: eBook
Language:English
Published: Boca Raton, FL : CRC Press, ©2011.
Series:Contemporary food engineering (Unnumbered)
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Online Access:Click for online access

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