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Physicochemical aspects of food engineering and processing
紀錄類型:
書目-電子資源 : 單行本
其他作者:
DevahastinSakamon, 1974-
出版地:
Boca Raton, FL
出版者:
CRC Press;
出版年:
c2011
面頁冊數:
1 online resource (xviii, 363 p.)ill :
集叢名:
Contemporary food engineering
標題:
Food - Analysis -
標題:
Food - Composition -
標題:
Food - Microbiology -
標題:
Electronic books -
電子資源:
http://www.crcnetbase.com/isbn/978-1-4200-8241-8
附註:
Description based on print version record
摘要註:
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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http://www.crcnetbase.com/isbn/978-1-4200-8241-8
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