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Physicochemical aspects of food engineering and processing

Record Type:	Electronic resources : monographic
Secondary Intellectual Responsibility:	DevahastinSakamon, 1974-
Place of Publication:	Boca Raton, FL
Published:	CRC Press;
Year of Publication:	c2011
Description:	1 online resource (xviii, 363 p.)ill :
Series:	Contemporary food engineering
Subject:	Food - Analysis -
Subject:	Food - Composition -
Subject:	Food - Microbiology -
Subject:	Electronic books -
Online resource:	http://www.crcnetbase.com/isbn/978-1-4200-8241-8
Notes:	Description based on print version record
Summary:	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 situations
ISBN:	9781420082425electronic bk.
ISBN:	1420082426electronic bk.
ISBN:	hbk.

Physicochemical aspects of food engineering and processing
Physicochemical aspects of food engineering and processing / edited by Sakamon Devahastin - Boca Raton, FL : CRC Press, c2011. - 1 online resource (xviii, 363 p.) ; ill. - (Contemporary food engineering).
Description based on print version record.
Includes bibliographical references and index.
ISBN 9781420082425ISBN 1420082426
FoodFoodFoodElectronic books -- Analysis -- Composition -- Microbiology

Devahastin, Sakamon

Physicochemical aspects of food engineering and processing
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010 1 $z 9781420082418 $b hbk.
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200 1 $a Physicochemical aspects of food engineering and processing $f edited by Sakamon Devahastin
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210 $a Boca Raton, FL $d c2011 $c CRC Press
215 1 $a 1 online resource (xviii, 363 p.) $c ill
225 2 $a Contemporary food engineering
300 $a Description based on print version record
320 $a Includes bibliographical references and index
330 $a 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 situations
410 0 $1 2001 $a Contemporary food engineering
606 $a Food $x Analysis $2 lc $3 296027
606 $a Food $x Composition $2 lc $3 296028
606 $a Food $x Microbiology $2 lc $3 321709
606 $a Electronic books $2 lc $3 321766
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680 $a TX541.P487 2010
702 1 $a Devahastin $b Sakamon $f 1974- $3 342039
856 4 0 $u http://www.crcnetbase.com/isbn/978-1-4200-8241-8

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